MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: Vegetable Samosa
Categories: Appetizers, Vegetables, Pastries
     Yield: 12 servings

     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.

 Makes 12 samosa.

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