1. Peel potatoes, cut the larger ones in half, and boil for 20 minutes or until soft. 2. Mix together the flour, butter, fenugreek powder, and salt until the dough has a shaggy consistency from the butter chunks. 3. Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough. 4. Knead the dough until dry ingredients are fully blended. 5. Wrap in plastic wrap and set aside for 20 minutes. 6. Heat 2 tablespoons of olive oil in a pan. Add ginger, garlic, and coriander seeds. Stir fry for 1 minute, add onions and saute till light brown. 7. Add cilantro, lemon juice, turmeric, peppers, and garam masala. 8. Stir fry for 2 minutes. 9. Break potatoes into small pieces, but don't mash them, and add to the pan. Stir fry for 2 minutes. Set aside and allow to cool. 10. Heat enough oil to immerse the largest samosa to 375°F. 11. Divide dough into 8 equal portions. 12. Use a rolling pin, roll a piece of dough into a 5" oval, as flat as you can make it. Cut in half. 13. Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half. 14. Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling. 15. Fry samosas, ensuring that they aren't crowded in the pan. Remove and place on cooling rack when golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
