| • | In a normal bowl, whisk together egg, ice-cold water and salt.
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| • | Add all aim flour to the above and allow the mixture to stand 15 minutes at room temperature.
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| • | For the filling up add chopped up coriander leaves, onion, green chilli and table salt in a normal bowl and mix well.
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| • | Heat a griddle and pour a ladle of mixture on it.
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| • | Rorate the gridle so that the mixture overspreads evenly.
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| • | Cook until until bottom is golden brownish and edges start to curl.
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| • | carefully take aside from the heat up and cut down these into longish stripes.
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| • | Now turn one end of this stripe all over to make a triangular shaped pocket.
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| • | Again turn in the opposite direction.
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| • | Fill the cavity with a spoonful of the filling up and carry on folding up until the whole strip has been used and a triangular shaped pastry results.
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| • | Seal the end with water or a paste prepared from flour and water.
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| • | Heat oil in a cooking pan for deep frying.
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| • | Add the samosas one by one and fry until golden and crisp.
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| • | Serve red-hot with a freshly mint chutney.
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