---------- Recipe via Meal-Master (tm) v8.00

     Title: Vegetable Samosas
Categories: Appetizers, Indian
     Yield: 4 servings

----------------------------------FILLING----------------------------------
     3 T  Oil
   1/4 ts Whole cummin seeds
   450 g  Potatoes, diced into 1cm
          Cubes
     1    Green chilli, finely chopped
          Pinch of turmeric
   1/2 ts Salt
    75 g  Peas
     1 ts Ground roasted cummin

-----------------------------------DOUGH-----------------------------------
   225 g  Plain flour
     1 ts Salt
     3 T  Oil
          Approx. 100ml hot water
          Oil for deep frying

 1.  To make the filling, heat the oil in a karahi(wok) over medium high
 heat and add the cummin seeds. Let them sizzle for a few seconds.

 2. Add the potatoes and green chilli and fry for 2-3 minutes. Add the
 turmeric and salt and, stirring occasionally, cook for 5 minutes.

 3. Add the peas and the ground roasted cummin. Stir to mix. Cover, lower
 the heat and cook a further 10 minutes until the potatoes are tender.
 Cool.

 4. To make the dough, sieve together the flour and salt. Rub in the oil.
 Add enough water to form a stiff dough. Knead for 10 minutes until smooth.

 5. Divide into 12 balls. Roll each ball into a round of about 15cm/6"
 across. Cut in half.

 6. Pick up one half, flatten it slightly and form a cone, sealing the
 overlapping edge with a little water. Fill the cone with 1.5 tsp of the
 filling and seal the top with a little water.

 7. Make all the samosas in the same way.

 8. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as
 you can into the hot oil and fry until crisp and golden. Drain. Serve with
 a chutney or your favourite chilli or tomato sauce.

 Source: Mum

-----