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1
Sift flour and salt into medium bowl.
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2
Add 1 tablespoon vegetable oil and rub mixture between hands to evenly distribute.
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3
Add 6 tablespoons ice water, mix, and work until dough comes together.
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4
Turn into a lighlty floured surface and knead for 4 minutes into firm dough.
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5
Cover with a towel and let rest for 30 minutes.
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6
Heat remaining 1/4 cup oil in large skillet over medium heat.
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7
Add coriander and cook, stirring for 10 seconds.
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8
Add onions and ginger and cook, stirring for about 5 minutes.
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9
Add garlic, serrano pepper, garam masala, salt, turmeric, and cayenne and cook, stirring for 1 minute.
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10
Remove from heat and add cilantro and lemon juice and stir to combine. Let cool.
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11
Preheat deep fryer oil to 350 degrees.
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12
On a lightly floured surface, knead dough for 1 minute.
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13
Divide into 2 equal portions and roll each into 1/2 inch thick rope.
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14
Cut each into 8 equal parts and roll into smooth balls.
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15
Place each ball on floured surface and roll into thin circles, about 6 inches in diameter. Cut each circle in half.
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16
Spoon 2 teaspoons of filling in center of each half circle.
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17
Brush edges with water and fold dough over filling, pressing to seal.
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18
Place on baking sheet and repeat with remaining ingredients.
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19
Add samosas to hot oil in batches and fry, turning until golden brown, about 10 minutes.
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20
Remove with slotted spoon and drain on paper towels.
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21
Serve hot with mango curry.
