Ingredients Jump to Instructions ↓

  1. 8 oz Potatoes, cut in even-size

  2. -pieces 3/4 c Frozen green peas

  3. 2 tb Corn oil

  4. 1 Onion, finely chopped

  5. 1/2 ts Cumin seeds

  6. 1 Piece ginger root, peeled,

  7. -grated (1/2") 1/2 ts Turmeric

  8. 1/2 ts Garam Masala

  9. 1/2 ts Salt

  10. 2 ts Lemon juice

  11. 1 c All-purpose flour

  12. 2 tb Butter

  13. 2 tb Warm milk

  14. 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

  15. 4 minutes. Drain well. Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt. Cook gently

  16. 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

  17. 6 equal pieces. Form each piece in a ball and roll each ball on a lightly floured surface to a

  18. 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

  19. 375'F. (190'C.) or until a

  20. 1/2" cube of day-old bread browns in

  21. 40 seconds. Fry samosa in hot oil, a few at a time,

  22. 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

  23. 12 samosa.


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