Preparation--Sift the flour and salt into a bowl
Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs
Slowly add about 4 tablespoons water — or a tiny bit more — and gather the dough into a stiff ball
Empty the ball out on to clean work surface
Knead the dough for about 10 minutes or until it is smooth
Make a ball
Rub the ball with about 1/4 teaspoonoil and slip it into a plastic bag
Set aside for 30 minutes or longer
Cooking-Make the stuffing-Peel the potatoes and cut them into 1/4 inch dice
Heat 4 tablespoons oil in a large frying pan over a medium flame
When hot, put in the onion
Stir and fry until brown at the edges
Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water
Lower heat and simmeruntil peas are cooked
Stir every now and then and add a little more water if the frying pan seems to dry out
Add the diced potatoes, salt, coriander seeds, Garam Masala, roasted cumin
Cayenne, and lemon juice
Stir to mix
Cook on low heat for 3-4 minutes, stirring
gently as you do so
Check balance of salt and lemon juice
You may want more of both
Turn off the heat and allow the mixture to cool
Final Steps to making Samosa
Knead the pastry dough again and divide it into eight balls
Keep 7 covered while you work with the eight
Roll this ball out into a 7 inch (18 cm) round
Cut it into half with a sharp, pointed knife
Pick up one half and form a cone, making a 1/4 inch wide (5 mm), and overlapping seam
Glue this seam together with a little water
Fill the cone with about 2 1/2 tablespoons of the potato mixture
Close the top of the cone by sticking the open edges together with a little water
Again, your seam should be about 1/4 inch (5 mm) wide
Press the top seam down withthe prongs of a fork or flute it with your fingers
Make 7 more samosas
Frying
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame
You may use a small, deep, frying pan for this or an Indian wok
When the oil is medium hot, put in as many samosas as the pan will hold in a single layer
Fry slowly, turning the samosas frequently until they are golden brown and crisp
Drain on paper towel and serve hot, warm, or at room temperature
