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Vegetable Samosas<

Vegetable Samosas

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Cooking Instructions:
1. Boil potatoes in salted water 15-20 minutes or until tender, Drain the potatoes. Mash well.
2. Cook peas in boiling salted water 4 minutes. Drain well. 3. Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt. Cook gently for 5 minutes.
4.Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat and cool.
5. Sift flour into a bowl. Cut in butter finely until mixture resembles bread crumbs. Add milk and mix to form a stiff dough.
6.Divide in 6 equal pieces. Form each piece in a ball and roll each ball on a lightly floured surface. 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.
7. Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375F. (190C.) Fry samosas in hot oil, a few at a time for 3-4 minutes or until golden brown.
8. Drain on paper towels and serve hot with Mango Chutney.
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Servings: 12 Servings
Total Time (median): 1 : 00 Active Time: 0 : 30

US/Metric: [convert to metric]

Ingredients8 oz Potatoes, cut in even-size
3/4 c Frozen green peas
2 tb Corn oil
1 Onion, finely chopped
1/2 ts Cumin seeds
1 Piece ginger root, peeled,
1/2 ts Turmeric
1/2 ts Garam Masala
1/2 ts Salt
2 ts Lemon juice
1 c All-purpose flour
2 tb Butter
2 tb Warm milk
Vegetable oil deep frying