Samosa

Ingredients needed (for outer cover)

   All purpose flour/ maida - 1 cup
   Turmeric powder- a pinch
   Oil - 1 tbsp
   Salt - 1/2 tsp

   Ingredients for the potato filling
   Mustard seed-1 tsp
   Onion - 1
   Green chilli -1
   Ginger - 1/2 inch piece
   Potato - 3 medium size
   Coriander leaves - few
   Chilli powder -1 tsp
   Turmeric powder - 1/4 tsp
   Coriander powder- 1/4 tsp

In a bowl mix together all purpose flour, turmeric powder, salt and oil nicely with your finger tips.The flour should be well mixed with the oil. This is done to get crispy samosas.
Then add  water a little at a time and make a stiff dough.
Cover it with a damp cloth and let the dough rest for 30 minutes. In the meantime we can prepare the stuffing.

Pressure cook potatoes, peel the skin and cut it into cubes or mash it slightly.Finely chop onions, ginger and green chilli.
Heat oil in a pan, add mustard seeds, when it sizzles, add onions, ginger, green chillies and saute until onions turn transparent.
Then add coriander powder, turmeric powder, chilli powder and salt needed. Mix well, cook for 2-3 minutes.
Add cubed potatoes, coriander leaves and mix well. Switch off the flame.

Make balls from the dough depending on the size of samosas needed. If you want a small samosa, make a small ball and a slightly bigger ball for a bigger samosa.Now take a ball of dough and roll it out very thinly in an oval or round shape. You do not have to be too perfect.
Now wet the straight side with little water using your finger tips.
Fold it in such a way that you get a cone. First bring one edge to the center, then bring the other edge and place it overlapping the first. Now you will get a perfect cone.
Fill the cone with potato stuffing. See to it that you fill even the tip of the cone. Now wet the circumference of the cone with water using your finger tips for sticking. Stick together and fold it.
You will get a triangular shaped samosa with potato filling inside sitting beautifully.
Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the samosas.
Now reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 2 samosas into the oil gently and fry both sides until golden brown. It tastes best when served hot.