Dumplings with Spicy Potato Filling – Aloo Samosa

Mix flour and salt in a large baking bowl. Rub in fat according to instructions above. Pour 6 tbsp. water over flour and mix. Add remaining tbsp. drop by drop until kneadable.

2. dough onto a pasta board form. Lightly line fingers with oil and knead dough for 10 min. The dough must be firm but elastic and not sticky. Cover with a dish hangl and rest for 1/2 hour.

(The dough can be made the day before and kept tightly wrapped in aluminum foil in the refrigerator. take out half an hour before further processing). 3. To prepare the filling, heat oil or fat in a frying pan. Toast coriander seeds in it until dark brown (about 15 seconds).

Add onions and ginger root and continue frying until onions are golden. Add potatoes and peas and stir-fry quickly (about 10 min). Turn off the hot plate.

4. add the rest of the filling ingredients and stir well.

Knead the dough again for one minute and divide into 2 equal parts. Form into a 1 cm thick roll with your hands and divide into eight equal pieces. Shape these pieces of dough into smooth balls. 6.

Dust each ball lightly with flour and roll out into a 15 cm dia. patty. Cut this in half. Make a samosa out of each half circle.

7. (*) Place a small baking bowl of water next to the baking board.

Form each piece of dough into a small pointy bag: moisten half of the ger

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