Recipe - Vegetable Samosa

FILLING
3 tablespoon Oil
One fourth teaspoon Whole cummin seeds
450 g Potatoes, minced into 1cm
Cubes
1 Green chilli, finely chopped
Pinch of turmeric
One half teaspoon Salt
75 g Peas
1 teaspoon Ground roasted cummin

DOUGH
225 g Plain flour
1 teaspoon Salt
3 tablespoon 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 23 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

Posted to TNT Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
imranc@onthenet.com.au on Jul 7, 1997