Srilankan Samosa

Ingredients 

Dough

• 1½ refined flour (maida)
• 4 teaspoons oil + for deep-frying
• Salt to taste
• Lemon wedges for serving

Stuffing

• 4 medium potatoes boiled and peeled
• 1 medium carrot chopped
• ½ medium leek chopped
• 1 tablespoon oil
• 2 teaspoons garlic finely chopped
• 2 teaspoons ginger finely chopped
• 10-12 curry leaves
• 1 teaspoon red chilli powder
• 2 teaspoons curry powder
• ½ teaspoon green cardamom powder
• ½ teaspoon cloves powder
• ¼ teaspoon turmeric powder
• ½ teaspoon black pepper powder
• Salt to taste 
• ¼ cup frozen green peas
• 2 tablespoons lemon juice

Method

1. Take refined flour in a bowl, add salt, 2 tsps oil and sufficient water, mix and knead into a soft dough. Add 2 tsps oil and knead till the oil is well incorporated. Cover with a damp cloth and set aside for 20 minutes.
2. To make the stuffing, heat oil in a non-stick pan, add garlic and ginger, mix and sauté till raw smells disappear.
3. Add curry leaves and mix well. Add carrot and leek, mix well and saute for 3-4 minutes. Add potatoes, mash them with the ladle and mix till well combined. Add ½ cup water and mix well.
4. Add red chilli powder, curry powder, green cardamom powder, clove powder, turmeric powder and black pepper powder and mix well.
5. Add salt and green peas and mix well. Add lemon juice, mix well and cook for 1 minute. Take the pan off the heat, transfer it into a bowl and let it cool down to room temperature.
6. Knead the dough again, divide it into equal portions and shape it into balls. Drizzle oil over them, cover and set aside for 5 minutes.
7. Drizzle a little oil on the worktop and spread it, place each dough ball on it and flatten it. Roll it into a rectangular thin sheet. Place a portion of the mixture on one end of the sheet. Apply a little water on the edges and fold the vertical sides over the stuffing. Roll in a zigzag way to make a triangular samosa.
8. Heat sufficient oil in a kadai, slide in the samosa, a few at a time, and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
9. Arrange them on serving plates and serve hot with lemon wedges.