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1
Sift flour and salt together.
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2
Make a well in the center of the mixture and quickly pour in oil and water.
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3
Stir briskly until combined, gradually adding more water if necessary.
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4
You should aim for a slightly moist dough that sticks together.
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5
On a lightly floured surface, knead dough for 10 minutes until smooth and elastic, cover with damp towel.
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6
To assemble samosa, break off pieces of dough (leaving what's left under the towel and shape into balls.
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7
Roll each ball into a circle about 1/10 of an inch thick and 5 inches across.
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8
Cut the circle in half.
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9
In one side put filling, fold half of the half circle over to make a triangle.
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10
Seal by brushing a bit of water along the edges and pinching it together with your finger.
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11
Heat 2 inches oil in a skillet or pan to 375F (190C).
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12
Put in samosas and let it fry to a golden brown on each side.
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13
Then drain on cloth or paper towel and eat.
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14
MEAT FILLING:
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15
Crush ginger and garlic.
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16
Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently.
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17
Add a bit of oil if meat is too lean to grease the pan.
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18
When meat is well browned, drain off any excess fat, set aside until ready to fill pastry.
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19
VEGETABLE FILLING:
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20
Peel potatoes or don't as you wish.
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21
Boil potatoes and carrots until both are soft but still firm.
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22
Cut into small cubes about 1/2 inch square.
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23
In a separate pot, cook peas just until tender.
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24
Meanwhile heat oil or butter until a test onion sputters upon contact with it.
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25
Add onions, ginger, garlic and coriander and saute, 6 or 8 minutes, stirring constantly.
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26
Mix in the lemon juice and the cooked vegetables, gently adding peas last.
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27
Heat through then set aside until ready to fill pastry.
