Ø 350 gms potatoes, peeled and diced
Ø 1 onion, chopped
Ø 125 gms frozen peas
Ø 45 ml vegetable oil
Ø 2.5 cm ginger root, finely chopped
Ø ½ tsp cumin seeds
Ø 2 tsp lemon juice
Ø 1 tsp garam masala
Ø 2 tsp mild curry paste
Ø 1 garlic cloves, crushed
Ø 50 gms unsalted cashewnuts, Coarsely chopped
Ø Vegetable oil
Ø Salt to taste
Pastry:
Ø 250 gms (2 cups) plain flour
Ø 60 gm (¼ cups) butter
Ø 75 ml (1/3 cup) warm milk
Cook the potatoes in a saucepan of boiling, salted water for 5 minutes. Add the peas and cook for a further 4 minutes or until the potato is tender. Drain well. Heat the oil in a frying pan, add the onion, potato and pea’s mixture, ginger, garlic and spices and fry for 2 minutes. Stir in the lemon juice and cook gently uncovered, for 2 minutes. Remove from the flame, slightly mash the potato and peas, then add the cashews. Mix well and season with salt.
To make the pastry, put the flour in a bowl and rub in the butter finely. Mix in the milk to form a dough. Knead lightly and divide into 6 portions. From each into a ball and roll out on a lightly floured surface to an 18 cm / 7 inch round. Cut each one in half.
Divide the filling equally between each semi-circle of pastry, spreading out to within 5 mm/½ inch of the edges. Brush the edges of pastry all the way round with water and fold over to form triangular shapes, sealing the edges well together to enclose the filling completely.
Heat enough oil in a large deep frying pan. Fry the samosas, a few at a time, turning frequently until golden brown and heated through. Drain on paper towels and keep warm while cooking the remainder in the same way. Garnish with springs of coriander (cliantro) and serve hot.
