Vegetable samosa

Yield: 12 servings

Measure Ingredient
8 ounces Potatoes, cut in even-size pieces
¾ cup Frozen green peas
2 tablespoons Corn oil
1 \N Onion, finely chopped
½ teaspoon Cumin seeds
1 \N Piece ginger root, peeled, grated (1/2\")
½ teaspoon Turmeric
½ teaspoon Garam Masala
½ teaspoon Salt
2 teaspoons Lemon juice
1 cup All-purpose flour
2 tablespoons Butter
2 tablespoons Warm milk
\N \N Vegetable oil for deep frying
\N \N Lime twists (opt)
\N \N Fresh celery leaves (opt)
\N \N Mango Chutney

In a saucepan, boil potatoes in salted water 15-20 minutes or until tender. Drain well, return to saucepan and shake over low heat a few moments or until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain well.

Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat and cool.

Sift flour into a bowl. Cut in butter finely until mixture resembles bread crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces.

Form each piece in a ball and roll each ball on a lightly floured surface to a 6" circle. Cut each circle in half. Divide filling equally among semicircles of pastry.

Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely. Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375'F. (190'C.) or until a ½" cube of day-old bread browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes or until golden brown. Drain on paper towels.

Garnish with lime twists and celery leaves, if desired, and serve hot with Mango Chutney.

Makes 12 samosa.

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