8 ounces potatoes, cut in even-size pieces
3/4 cup frozen green peas
2 tablespoons corn oil
1 onion, finely chopped
1/2 teaspoon cumin seeds
1/2 piece ginger root, peeled and grated
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon salt
2 teaspoons lemon juice
1 cup all-purpose flour
2 tablespoons butter
2 tablespoons warm milk
vegetable oil for deep frying
lime twists (optional)
fresh celery leaves (optional)
mango chutney
Servings: 12
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. 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.
4. Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375F (190C) 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.
Servings: 12
3/4 cup frozen green peas
2 tablespoons corn oil
1 onion, finely chopped
1/2 teaspoon cumin seeds
1/2 piece ginger root, peeled and grated
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon salt
2 teaspoons lemon juice
1 cup all-purpose flour
2 tablespoons butter
2 tablespoons warm milk
vegetable oil for deep frying
lime twists (optional)
fresh celery leaves (optional)
mango chutney
Servings: 12
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. 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.
4. Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375F (190C) 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.
Servings: 12
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