- 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.
Ghee is clarified butter that you can get ready-made in Asian grocery stores. It can also be easily prepared at home. Here's how: In a saucepan, melt 454 g (1 lb) of unsalted butter and simmer for 20 minutes, skimming regularly. Pour the butter through a strainer: Voilà, it’s ghee. It keeps in the refrigerator for months. Why is it so popular in Indian cuisine? For its good taste of butter, of course, but also because unlike traditional butter, it doesn’t burn!