Vegetable Samosa

Recipe Ingredients

		For Pastry
1 cup	62g / 2.2oz	Plain flour
1 teaspoon	5ml	Salt
30		Ghee or butter
2 tablespoons	30ml	Water - (2 to 3)
		Filling
1 tablespoon	15ml	Oil
1 teaspoon	5ml	Mustard seeds
1 teaspoon	5ml	Onion - (minced) (small)
2		Green chillies - (minced)
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Finely chopped ginger
		Salt
1 cup	237ml	Frozen peas
1 cup	146g / 5.1oz	Cooked potato diced (medium)
1 tablespoon	15ml	Chopped coriander
1 tablespoon	15ml	Lemon juice
		Oil for deep-frying

Recipe Instructions

Sift the flour and salt into a mixing bowl. Rub in the ghee or butter until the mixture resembles breadcrumbs. Add the water and knead thoroughly to a very smooth dough. Cover and chill while preparing the filling.

Heat the oil in a pan and add the mustard seeds. Leave for a few seconds until they start to pop, then add the onion and fry until golden. Add the chillies, turmeric, ginger, and salt to taste and fry for 3 minutes; if it starts sticking to the pan add = tablespoon water and stir well. Add the peas, stir well and cook for 1minute. Stir in the lemon juice. Cool slightly.

Divide the pastry into 8 pieces. Dust with flour and roll each pieces. Dust with flour and roll each piece into a thin round, then cut each round in half. Fold each half into a cone and brush the seam with water to seal.

Fill the cone with a spoonful of filling (do not overfill), dampen the top edge and seal firmly. Deep-fry until crisp and golden. Serve hot or warm.

Source:
"Vegetarian Wonders from Gujarat" by Aroona Reejhsinghani

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