8 oz Potatoes, cut in even-size
-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
1/2 ts Garam Masala
1/2 ts Salt
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)
Mango Chutney
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.
