Samosa the tastiest of all indian snacks

Samosa, is a tasty evening snacks and that too particularly for the winter evenings.
Homemade samosas are the healthy ones. You can add sprouts also to make kids eat nutritious food.  Add mixed vegetables too. No one will know what you have put in them.  Just grate the vegetables and mash the sprouts if you add them. Samosas will be a balanced meal and not a fast food.
Serve hot with coriander chutney and / or date chutney.

Ingredients For cover:
1 cup plain flour (maida)
2 tbsp warm oil
water to knead dough

Ingredients For filling:
2 potatoes boiled, peeled, mashed ( about 2 - 21/2 cups)
1 onion finely chopped
1 tbsp coriander finely chopped
2 green chillies chopped
1/2 tsp ginger chopped
1/2 tsp garlic chopped
1/2 lime juice
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp coriander powder
1/2 tsp turmeric powder
salt to taste
oil to deep fry

How to knead the dough for Samosas:
In a wide plate add flour, oil, salt and little water just enough to mix till  the flour gets crumbly.
Add more water, little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes. Again beat  the dough on work surface and knead again till the dough gets pliable and very soft. Cover and keep aside.

For the potato filling inside the samosa:
Heat 3 tbsp oil in a fry pan, add ginger, green chilli, garlic and coriander powder, stir fry for a minute, add onion, saute till the onions turn light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Remove and keep aside.

How to prepare the Samosa:
Divide the dough in to small balls. Roll each ball into a thin 5" diameter round and then halve them.
Wet along the cut side of the half circle. Join and press together to get the shape of a cone.
Place a tbsp of the filling in the cone and seal third side by runing a wet hand as mentioned above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown .
The flame should not be high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce