1 1/2 cups (375 ml) flour

1/2 teaspoon (2.5 ml) salt

• 2 tablespoons (30 ml) ghee or
• 2 tablespoons (30 ml) melted butter

In a bowl, combine the flour, salt and melted butter. Work with your hands to blend well. Add just enough water to make a smooth dough. Place the dough in a plastic bag and let stand for 45 minutes at room temperature.

In a skillet, brown the onion in the oil. Add the garlic, lemon juice, ginger, curry powder, water, salt and Cayenne pepper. Cook for 2 to 3 minutes.

Add the potatoes and cilantro. Stir gently. Adjust the seasoning. Keep in the refrigerator.

Preheat the oil in the deep fryer to the highest temperature.

Divide the dough into 5 pieces. On a floured work surface, roll each piece into a 15-cm (6-inch) circle. Cut each circle in half. Brush around the perimeter of each half-circle with water. Roll each on itself to form a cone. Place 45 ml (3 tablespoons) of filling inside each cone and seal by pressing with you fingers. Fry the samosas two at a time, for 2 minutes each side. Drain on paper towels. Serve hot as a starter.

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