Samosa

Ingredient

1 freshly ground coriander powder

1 freshly ground cumin

1/2 garam masala

1 fresh cilantro, chopped

1 large potato, boiled, peeled and mashed

2 tablespoon lemon juice

salt to taste

whole wheat flour

clarified butter (ghee) for frying

1 onion, finely chopped

ginger, very finely chopped

ground meat and peas

Instructions

For smooth dough knead the flour for few minutes, cover with a damp cloth and set side.Fry the onions in butter. Next, stir in the ginger, ground meat, peas, spices, and salt to taste. Fry for two minutes. Add the potato and lemon juice, and fry for a few minutes more. Cool this mixture. Meanwhile, knead the dough again, divide it into small balls, and roll each one out until it is quite thin. Cut the pieces in half and lay one part on top of the other. Press lightly, and then roll the pieces into very thin semicircles. Put a portion of the filling on one half of each pastry piece, moisten the edges with water, and fold the other half over. Press the edges together well with a fork, then deep fry in butter until crisp and golden. Serve warm, with mint chutney or lemon pickle.