| • | In a medium bowl, whisk together egg, cold water and salt.
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| • | Add all purpose flour to the above and allow the mixture to stand 15 minutes at room temperature.
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| • | For the filling add chopped coriander leaves, onion, green chili and salt in a 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 spreads evenly.
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| • | Cook till until bottom is golden brown and edges begin to curl.
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| • | carefully remove from the heat and cut these into long stripes.
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| • | Now turn one end of this stripe 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 and continue folding 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 made from flour and water.
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| • | Heat oil in a 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 hot with a fresh mint chutney. |
