In medium saucepan, bring 3 cups of water to
a boil. Add potatoes and 1 teaspoon of the salt. Return to a boil;
reduce heat and simmer 10 to 12 minutes or until potatoes are tender.
Drain; set aside. In large skillet, heat 1 tablespoon oil over medium-high
heat until hot. Add cumin seeds; cook and stir 15 seconds or until
fragrant. Add onion and ginger; cook 5 minutes or until onion is golden,
stirring occasionally. Reduce heat to medium; add potatoes, cilantro,
ground coriander, garam masala and remaining 3/4 teaspoon salt. Cook
an additional 5 minutes, stirring and mashing potatoes with a spoon
or spatula while cooking. Cool. In small bowl, mix flour and 3/4 cup
water until smooth. Using a pastry brush or fingertip, brush flour
mixture along straight edge of 1 tortilla half. Roll tortilla to form
a cone, with point of cone along cut edge of tortilla. Press edges
gently to seal. Fill cone with 1 rounded tablespoon potato mixture;
press down gently. Fold seamed flap over the potatoes; brush with
additional flour mixture. Fold down remaining flap onto seamed flap
to form a triangular shaped samosa; press gently to seal. Repeat with
remaining ingredients. Using deep-frying thermometer, slowly heat
2 inches oil in heavy saucepan to 350°F. Fry samosas, a few at
a time, 4 to 6 minutes or until golden, turning once. Drain well on
baking pan lined with paper towels. Serve warm.
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