Title: Vegetable Samosas
Categories: Appetizer Indian
Yield: 4 Servings

FILLING
3	tb	Oil
1/4	ts	Whole cummin seeds
450	g	Potatoes, diced into 1cm
		Cubes
1		Green chilli, finely chopped
		Pinch of turmeric
1/2	ts	Salt
75	g	Peas
1	ts	Ground roasted cummin
DOUGH
225	g	Plain flour
1	ts	Salt
3	tb	Oil
		Approx. 100ml hot water
		Oil for deep frying

1. To make the filling, heat the oil in a karahi(wok) over medium high heat and add the cummin seeds. Let them sizzle for a few seconds.

2. Add the potatoes and green chilli and fry for 2-3 minutes. Add the turmeric and salt and, stirring occasionally, cook for 5 minutes.

3. Add the peas and the ground roasted cummin. Stir to mix. Cover, lower the heat and cook a further 10 minutes until the potatoes are tender. Cool.

4. To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.

5. Divide into 12 balls. Roll each ball into a round of about 15cm/6" across. Cut in half.

6. Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 1.5 tsp of the filling and seal the top with a little water.

7. Make all the samosas in the same way.

8. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with a chutney or your favourite chilli or tomato sauce.

Source: Mum By fatfree-request@fatfree.com on Jun 16, 1997

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