Indian Samosa With Chutney

• 2 cups flour fine, sifted
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 cup water or more if necessary
• 1/2 teaspoon mustard seeds
• 1 onion chopped
• 1 teaspoon ginger
• 80 grams peas
• 1 teaspoon coriander ground
• 1 teaspoon cumin
• 1/2 teaspoon Garam Masala
• 1 chili pepper green chopped
• 1/2 lemon juice
• 600 grams potatoes boiled
• 1/2 cup coriander fresh chopped
• 1/2 teaspoon turmeric optional
• 200 milliliters olive oil or as needed for baking

1. Mix the flour with salt and oil, add water and prepare a supple dough, let it rest for 30 minutes
2. Saute mustard seed oil, add onion, ginger, saute a few minutes more
3. Add the peas and spices, let it saute
4. Stir in lemon juice, cooked mashed potatoes, chopped fresh coriander, salt and roast a few more minutes
5. Roll out the dough to a thickness of about as a coin (neither thick, or very thin, not to be broken)
6. Use a circular form to cut out the circles on dough with a diameter of 15-20 cm (6-8 inches), cut in half, fold each half-circle in half, press the side of the triangle to close it, which is then filled with about 1 tablespoon of filling, close the upper part with fingers as seen on the picture
7. Brush with oil and place on a greased baking sheet
8. Place in a preheated oven at 180 oC (356 oF) and bake until golden brown, turn samosas to prevent burning
9. Serve with chutney

flour, olive oil, salt, water, mustard seeds, onion, ginger, peas, coriander ground, cumin, garam masala, chili pepper, lemon juice, turmeric, olive oil

Taken from www.yummly.com/recipe/Indian-Samosa-With-Chutney-1543796 (may not work)