Categories: Appetizers, Vegetables, Indian
      Yield: 12 servings
      8 oz Potatoes, cut in even-size
    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
           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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