- Flour -- 1 1/2 cups
- Salt -- 1 teaspoon
- Shortening, lard or oil -- 1/4 cup
- Water -- 6 to 7 tablespoons
- Oil -- 1/4 cup
- Onion, minced -- 1/2 cup
- Gingerroot, minced -- 1 tablespoon
- Ground coriander -- 1 tablespoon
- Russet potatoes, peeled, cooked and cooled -- 5
- Peas -- 1 cup
- Salt and pepper -- to taste
- Oil for deep frying
- Mix the flour and salt together in a large bowl. Rub the shortening or lard into the flour with your hands until it forms crumbly mixture. If using oil, simply stir in.
- Pour 5 or 6 tablespoons of the cold water into the bowl and mix it in with a spoon until it forms a kneadable mass. Drip in rest of cold water if needed.
- Remove the dough to a lightly floured surface and knead for about 10 minutes, or until silky smooth. Return to the bowl, cover and let rest the dough rest for about 30 minutes.
- Meanwhile, heat the 1/4 cup oil in a saute pan over medium flame. Add the onions, ginger and coriander and sauté until the onions just start to brown, around 4 or 5 minutes. Remove from heat.
- Add the cooked potatoes to a large bowl and lightly mash with a large fork or potato masher. The potatoes should be mashed but still chunky. Stir in the sauteed onion mixture, peas and salt and pepper to taste.
- Return the wrapper dough to a lightly floured work surface and roll it into a long rope. Divide the dough into 16 pieces and roll each piece into a 6-inch circle. Cut each circle in half.
- Bring the cut sides of each 1/2-circle together to form a cone. Moisten the edges with a little water and seal well with your fingers. Put about 2 tablespoons of filling into each cone. Fold down the of the wrapper dough and seal again with a little water. Repeat with the rest of the dough and filling and set the samosas on a baking sheet to dry, uncovered, for about 30 minutes.
- Heat the oil to 360°F in a deep fryer, or about 2 inches in a deep pot. Deep fry the samosas in small batches until browned on all sides and heated through. Serve with imli chatni or lemon wedges.