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1
To make the pastry, combine the 2 cup of flour with 3 tablespoons oil.
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2
Add salt and mix.
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3
Add 1 cup of water a little at a time until you have a firm dough.
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4
Knead the dough well for 10 minutes or until the dough is elasticy and smooth.
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5
Form inot a ball, brush with a little oil, cover with a damp towel and set aside.
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6
To make the filling: Boil the potatoes and let them cool.
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7
You may peel them if you like, I choose not to.
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8
Dice them into bite-sized pieces.
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9
In a wok or very large skillet, heat oil over medium heat.
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10
When very hot, drop in the asafetida, 5 seconds later, add the fennel and cumin seeds.
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11
A few seconds later add in rapid succession the mustard seeds and fenugreek.
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12
As they begin to change colour and pop, add the chilies.
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13
As soon as the chilies swell and darken, add the potatoes, turmeric and salt.
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14
Fry gently, carefully turning the potatoes so as not to break them.
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15
Fry for 15 to 20 minutes until the potatoes are unevenly browned.
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16
Add lemon juice and mix well.
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17
Check the salt.
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18
Remove potatoes from the wok, place in a serving dish and crush coarsely with the back of a slotted spoon.
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19
Divide the dough into 28 to 30 equal balls.
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20
Flatten each ball and roll it out on a floured surface until it is approximately 4 inches in diameter.
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21
Cut each round in half.
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22
Taking one semicircle at a time, moisten half the length of the cut edge with a finger dipped in water.
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23
Form a wide cone with the semi-circle, using the moist section to overlap 1/4 inch and hold it closed.
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24
Fill samosa 3/4 full with stuffing.
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25
Moisten the inside edges of the opening and press it shut.
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26
Seal this end by pressing down on it with a fork as you would a pie crust.
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27
Do all the samosas this way, keeping them moist in a plastic wrap or under a damp towel until you are ready to fry
