Samosa Recipe

Samosas are one of my favorite snacks; great for vegetarian visitors too!

Filling
5 medium potatoes
2 teaspoons vegetable oil
1/2 tsp cumin seed
1 tbs chopped fresh ginger
3/4 c frozen green peas
2 tsp salt
1 tbs coriander powder
1 hot green chile
1 tsp mango powder
1 tbs garam masala (equal parts cumin, black pepper, cardamom, a dash of cloves, cinnamon,
ginger powder and one bay leaf)
1/4 cup water

Dough
2 c flour
1/2 tsp salt
3 tbs vegetable oil
1/2 c water


Cook potatoes in boiling water until tender. Cut into 1/2 in pieces. Heat a little vegetable oil (1/4cup) in a frying pan over medium heat. Add cumin seeds (or cumin if you don't have seeds) and ginger for under one minute. Add potatoes and peas and stir.

Ad the salt, coriander, green chile, mango powder and garam masala. Mix and stir in water. Cover and cook for 2-3 min. Stir and let stand for 5 min. Let cool.

For dough
Mix flour, salt and oil. Add water gradually as you mix. Turn the dough out onto a floured surface and knead until dough becomes smooth and soft. Divide into 10 balls.

Assembly
Roll each ball into a (fairly flat and large-6 in maybe) circle and cut each in half. Take one half circle, dip your finger in water and run it along the straight (cut) edge. Fold in half, joining the straight edges to make a cone. Seal edges tightly and then fill with filling. dip finger in water and run along the open edges and seal tightly.

Cooking
Heat oil in frying pan (about 1/3 c) on medium until hot. Fry until light golden brown; approximately 4 minutes on each side. Serve with cilantro chutney:
Chutney
1 small bunch cilantro
1/4 cup chopped onion
1/2 tsp cumin seeds
1 or 2 hot green chiles
1 tsp salt
3 tbs lemon juice
Cut majority of cilantro stems off. Place ingredients in food processor and grind into a smooth paste. If you don't have a processor, mince all until smooth.

*Recipe taken from "New Indian Home Cooking" by Madhu Gadia. These will not disappoint!