Vegetable Samosa

Ingredients:

8 oz Potatoes, cut in even-size
2 ts Lemon juice
1 c All-purpose flour
2 tb Butter
2 tb Warm milk
Vegetable oil for deep
frying
Lime twists (opt)
Fresh celery leaves (opt)
1/2 ts Salt
1/2 ts Garam Masala
pieces
3/4 c Frozen green peas
2 tb Corn oil
1 Onion, finely chopped
1/2 ts Cumin seeds
1 Piece ginger root, peeled,
grated (1/2")
1/2 ts Turmeric
Mango Chutney

Method:

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.