1. In a bowl, add flour, salt and lemon juice and mix well. Add warm water, little by little, to make a smooth yet pliable dough. Cover with a damp cloth and leave aside for 20 mts.
2. Slice onions and red chili powder, coriander powder and jeera powder mix well. Don’t add salt till the end.
3. To prepare the samosa pastry, make lemon sized balls of the dough and leave them covered while you roll the balls into thin rotis.
4. Make two rotis that are 3 inches in diameter. Smear a little oil all over one roti and place the other roti over it. Sprinkle some flour on the work surface and roll it into a thinner and larger roti. Keep aside the prepared roti and cover with a kitchen towel till you prepare all rotis in the same manner with rest of the balls.
5. Heat a tawa or skillet on medium flame. Place a roti on the tawa and allow to cook slightly for approx 18-20 seconds on each side. Do not allow to cook completely. Remove from tawa and slowly seperate the two rotis.
6. Prepare with rest of the rotis likewise and keep them covered with a kitchen towel.
7. Cut each roti into three inches wide and 6 inches long strips and keep aside. Add salt to the onion filling just before you begin to stuff the samosa pastry with the filling.
8. Roll the roti strip into a triangle and stuff it with filling and seal them with the flour paste.
9. Prepare samosas with rest of the pastry sheets. Cover the prepared samosa with a kitchen towel and allow to sit for 10 to 15 mts.
10. Heat oil for deep frying in a heavy bottomed vessel. Once the oil is medium hot, reduce flame to low-medium, add 4 to 5 samosas into the oil carefully and allow to cook on both sides till they become golden brown. Do not cook on high flame.
11. Remove the fried golden brown samosas onto an absorbent paper.
