| 1. | To make dough: Sift together flour and salt into a bowl. Add oil and rub it in with your fingers till mixture resembles fine bread crumbs. Gradually add water, mixing and gathering flour to make a stiff ball. Knead till dough is smooth and elastic (about 3 minutes). Keep covered with a damp cloth about ½ hour. |
| 2. | To make stuffing: Cut 3 potatoes into ¾ cm cubes. Mash 1 potato. |
| 3. | Heat oil in pan on medium heat about 2 minutes. Add onion. Fry till light brown. Add peas, ginger, green chillies, coriander leaves and water. Stir. Cover and cook on low heat till peas are tender and water has evaporated, stirring occasionally. |
| 4. | Add cut potatoes, salt, coriander, garam masala, cumin, chilli and mango powders. Stir fry for about 2 minutes. Add mashed potatoes and lemon juice. Stir fry for about 1 minute. Allow mixture to cool. |
| 5. | To make samosas: Knead dough for about 1 minute. Make 12 balls. On a floured board, roll a ball of dough into a thin flat round 15 cm in diameter. |
| 6. | Cut round in half with a sharp knife. Dampen the cut edge of one half with water. Pick up and form a cone, making a ½ cm overlapping seam. Press to seal. Fill cone with 1½ tablespoons stuffing. |
| 7. | Close top of cone by sticking the open edges together with a little water to form a ½ cm seam. Pinch top seam firmly to form a scalloped edge. Cover with damp cloth. Assemble 23 more samosas in the same way. |
| 8. | Heat oil in deep-fry pan on high heat about 5 minutes (160ºC). Reduce heat to medium. Add 6 samosas one after the other. Fry till dark golden brown. Remove and drain. Fry remaining samosas in the same way, increasing heat after each batch. Serve hot, accompanied with chutney or tomato ketchup. |