Recipe - Vegetable Salsa

8 ounce Potatoes, cut in evensize
pieces
Three fourths cup Frozen green peas
2 tablespoon Corn oil
1 Onion, finely chopped
One half teaspoon Cumin seeds
1 Piece ginger root, peeled,
grated (1/2")
One half teaspoon Turmeric
One half teaspoon Garam Masala
One half teaspoon Salt
2 teaspoon Lemon juice
1 cup Allpurpose flour
2 tablespoon Butter
2 tablespoon Warm milk
Vegetable oil for deep
frying
Lime twists (opt)
Fresh celery leaves (opt)
Mango Chutney

In a saucepan, boil potatoes in salted water 1520 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.

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.

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. Half fill a deepfat fryer or saucepan with
oil. Heat oil to 375'F. (190'C.) or until a 1/2" cube of dayold bread
browns in 40 seconds. Fry samosa in hot oil, a few at a time, 34 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 12 samosa.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini