Vegetable Samosa

Recipe Ingredients

8 oz	227g	Potatoes - cut in even-size
3/4 cup	177ml	Frozen green peas
2 tablespoons	30ml	Corn oil
1		Onion - finely chopped
1/2 teaspoon	2.5ml	Cumin seeds
1		Ginger root - peeled, grated (1/2")
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Garam masala
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Lemon juice
1 cup	62g / 2.2oz	All-purpose flour
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Warm milk
		Vegetable oil for deep - frying
		Lime twists - (opt)
		Fresh celery leaves - (opt)
		Mango chutney

Recipe Instructions

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 1/2" 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.

Source:
Better Homes and Gardens, January 1998, Page 130.

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