Vegetable Samosa
appetizers, indian, vegetables
8 oz potatoes, cut in even-size pieces
3/4 cup frozen green peas
2 tablespoon corn oil
1 onion, finely chopped
1/2 teaspoon cumin seeds
1 piece ginger root, peeled, grated (; 1/2)
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon salt
2 teaspoon lemon juice
1 cup all-purpose flour
2 tablespoon butter
2 tablespoon warm milk
1 vegetable oil for deep frying
1 lime twists (opt)
1 fresh celery leaves (opt)
1 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.
Yield: 12 servings