Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Makes 12 samosa.