Samosa

Dough
2 C unbleached all purpose flour
1/3 C oil
1/2 tsp salt
1/2 C - 1 Tbsp water

Stir together the flour and salt.  Add the oil, and mix it in thoroughly.  The flour will have a cornmeal like texture when you are done.  Now add in the water.  Since there is little water, it will take some time for the dough to come together.  Cover and keep aside for half an hour.

Filling
5 medium sized potatoes, boiled and cut into small cubes
1 Tbsp oil
1/8 tsp hing (asafoetida)
2 heaped tsp dried coriander powder
1 tsp red chili (or to taste)
2 heaped tsp amchoor (dried mango powder)
2 tsp salt

Heat the pan, and then add the oil.  Once the oil is warm, add in the hing, followed by all the spices (ingredients 4 through 7).  Mix the spices well, and then add the potatoes.  Roast on high heat until the potatoes and spices are well mixed, and the mixture starts to brown.  Take it off the heat.

Paste
2 Tbsp flour mixed with a small amount of water to make a thick paste.

Assembly
Break up the dough into about 17 small balls.  For each ball, proceed as follows:
Roll out the ball into a circle about 4 inches in diameter.  cut the circle into half.
Take one semicircle, and apply paste to the side to make it a cone.  Stick well.
Fill the cone with the potato filling (not too much, about 1 Tbsp).  Now apply the
paste to the rim of the cone, and seal the top.  This makes a triangular pastry.
Do this for all the dough and filling.


Frying
Heat oil in a frying pan.  When the oil is medium hot (break off a teeny piece of dough, and add to the oil.  It should float up immediately, and not be dark brown), add in the samosas three or four at a time, and heat on medium/low heat.  Note that the crispness of the crust is dependent upon frying them slowly.
Enjoy with some green chutney!