Yield: 12 servings
|8 ounces||Potatoes, cut in even-size pieces|
|¾ cup||Frozen green peas|
|2 tablespoons||Corn oil|
|1||Onion, finely chopped|
|½ teaspoon||Cumin seeds|
|1||Piece ginger root, peeled, grated (1/2")|
|½ teaspoon||Garam Masala|
|2 teaspoons||Lemon juice|
|1 cup||All-purpose flour|
|2 tablespoons||Warm milk|
|Vegetable oil for deep frying|
|Lime twists (opt)|
|Fresh celery leaves (opt)|
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.