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What you need:
2 cups all-purpose flour
1/4 cup vegetable oil
Salt to taste
1/2 cup water

10 red potatoes
1 inch fresh ginger, peeled and grated
1/2 green chile pepper, seeded and diced
1/4 bunch cilantro, chopped
1/2 teaspoon asfoetida
1 teaspoon cumin seeds
1 teaspoon chili powder
1 teaspoon dried ginger
1/2 teaspoon salt
1/2 black salt
1 teaspoon garam masala
2 teaspoons mango powder
1/3 cup of vegetable oil for cooking
Juice of half a lemon

Water-flour thin paste
5 tablespoon room temperature water
3 tablespoons all purpose flour

What you do:
1. Combine flour and salt. Blend thoroughly.
2. Add oil to the mixture until the mixture takes on a granular, sandy consistency.
3. Add water slowly and knead until dough clings together.

1. Boil potatoes until tender. Cool and peel.
2. Grate potatoes.
3. Heat oil nonstick frying pan over medium high heat.
4. When oil is hot add asfoetida and cumin seeds until it sizzles.
5. Add chile and ginger.
6. Then after a minute add the potatoes.

7. Add chili powder, salt, black salt, garam masala and mango powder and cook for 10-15 minutes as in the picture above. Stirring just often enough to prevent from sticking.
8. Add cilantro and lemon juice and cook for 5 minutes as shown in picture below.
9. Remove from heat.


Putting it all together
1. Shape the dough out into a missile shape – like a cinnamon roll before you slice them.
2. Make 10 slices of the roll.
3. Pat down into disks as seen below.

4. Roll out thin and cut it in half as shown below.

5. Take the half disk and dip your finger into the flour-water paste and apply onto the cut edge.
6. Fold into a cone shape as shown below.

7. My Dad taught me the brilliant idea of shaping the filling into a cone shape: Using about one tablespoon of filling shape into an upside-down cone shape that will fit into the pastry cone. Press down to the bottom and make sure an inch of the dough is clear at the top.

8. Dip your finger into the paste and wipe on perimeter of dough and seal tight. They should look like the picture below.

9. Heat oil in a frying pan over medium-high heat and fry until golden brown.










9. Remove from oil and drain on a cooking sheet with a baking rack over it. Failing to drain the oil will result in soggy samosas.


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