Samosas Sayur

Isi Samosa:
5 biji ubi kentang 
5 sudu makan minyak sayur 
2 biji bawang besar-cincang
1 sudu makan halia parut
3 1/2 sudu makan daum ketumbar cincang
3 sudu makan air
1 sudu teh jintan putih
1 sudu teh  garam masala
1/4 sudu teh lada hitam
2 sudu makan jus lemon

Kulit Samosa:
2 cawan tepung gandum
1/2 sudu teh garam

4 1/2 sudu makan minyak sayur

4 sudu makan air

Directions:
Sift together the flour and the salt. Knead in the oil and then the water to form the dough. Knead the dough until it´s smooth, about 10 minutes. Now ball the dough, oil it with just enough oil to coat it, and put it in a small bowl to rise. Cover it with a towel.

Boil the potatoes whole, cool them, peel them and slice them into small cubes, about 1/2" on a side. Put oil into frying pan, heat on medium flame until hot, and add the onion. Stir for about 2 minutes. Add in ginger, coriander and water. Simmer for about 10 minutes. Stir in potatoes, cumin, garam masala, pepper, and lemon juice. Cook for about 5 minutes, then let cool.

Knead the shell and divide into 8 portions. Roll one into a circle. Cut the circle in half, and put the filling into it, so that you can fold the pastry around it. Seal it shut with water and a fork pressing, like a ravioli. Finish the rest up.

Fry the samosas in a deep fryer for around 5-7 minutes, until they turn golden brown. Serve warm.