Vegetable Samosas by Kathleen Morrison

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SERVINGS

8 servings scale / convert

INGREDIENTS

Pastry
1 cup plain flour
1 tsp. salt
1 oz. ghee or butter
2 to 3 tbsp. water

Filling
1 tbsp. oil
1 tsp. mustard seeds
1 sm. onion, minced
2 green chilies, minced
1 tsp. turmeric
1 tsp. finely chopped ginger
Salt
1 cup frozen peas
1 md. potato, cooked and diced
1 tbsp. chopped coriander
1 tbsp. lemon juice
Oil, for deep-frying

INSTRUCTIONS

Sift the flour and salt into a mixing bowl. Rub in the ghee or butter until the mixture resembles breadcrumbs. Add the water and knead thoroughly to a very smooth dough. Cover and chill while preparing the filling.

Heat the oil in a pan and add the mustard seeds. Leave for a few seconds until they start to pop, then add the onion and fry until golden. Add the chilies, turmeric, ginger, and salt to taste and fry for 3 minutes; if it starts sticking to the pan add a tbsp. water and stir well. Add the peas, stir well and cook for 1 minute. Stir in the lemon juice. Cool slightly.

Divide the pastry into 8 pieces. Dust with flour and roll each piece. Dust with flour and roll each piece into a thin round, then cut each round in half. Fold each half into a cone and brush the seam with water to seal. Fill the cone with a spoonful of filling (do not overfill), dampen the top edge and seal firmly. Deep-fry until crisp and golden. Serve hot or warm.

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indian, samosas add tags