Samosas

Samosa Sheets: Defrost the sheets and keep them from getting soggy.

Cover the sheets with a moist cloth to avoid dryness.

For Filling:

Heat a pan and spray oil to cover the bottom of the pan.

Add ginger, green chili, garlic and coriander seeds and stir-fry for a minute.

Then add onion and saute until light brown.

Add coriander, lemon, turmeric, salt, red chili and all spice and stir-fry for two minutes, add potatoes.

Stir for two more minutes, cool and set aside.

To fill Samosas: Take a samosa sheet and make a small cone at one end.

Place a tablespoon of filling in the cone and wrap it.

Seal the loose flap with a paste made from flour and water.

Spray the bottom of a baking tray with the oil.

Place the samosas in the baking tray and spray with oil until covered.

Turn the samosas over and spray with the oil.

Bake in a preheated oven until the samosas turn golden brown.

Flip them to ensure they are evenly baked.

Serve hot with green chutney, tamarind chutney, tomato sauce or chili sauce.