Samosa

Ingredients:
For cover:
1 cup plain flour (maida)
2 tbsp warm oil
For filling:
3-4 medium sized potatoes boiled, peeled, mashed
1/2 cup green peas (Optional)
1 onion finely chopped
2 green chillies
1/2 tsp ginger
1/2 tsp garlic
coriander leaves
1 lime (small)
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp red chilli powder
salt to taste
oil to deep fry
Method:
For dough: Mix oil, salt and maida together. Start adding water little by little at a time and keep kneading until it becomes soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes.Beat dough on worksurface and knead again. Cover it again.
For filling: Heat 3 tbsp. oil. Add onion, ginger, green chilli and garlic paste.Saute for a minute or two. Add turmeric, red chilli powder, garam masala. Again saute for a minute, now add green peas (if using), potatoes, lemon juice, chopped coriander leaves and salt. Stir further 2 minutes. Keep aside to cool.
For Frying samosa: Roll a thin 5-6 " diameter round with a lemon sized dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Fill a tbsp. of potato fillinf in the cone and seal third side as above. Make all samosas, cover them in a moist cloth. Heat oil. Put 4-5 samosas in hot oil, deep fry on low to medium till golden brown. Do not fry on high, or the samosas will turn out oily and soggy. Place them on kitchen paper towels. Serve hot with green and tamarind chutneys or tomato ketch up.