Aloo Samosa

Ingredients	Quantity
Pastry:
Flour	225gms
Ghee or clarified butter	50gms
Salt	½ tsp
Caraway seeds or ajwain	½ tsp
Warm water	75 ml
Filling:
Oil	2 tbsp
Cumin seeds	1 tsp
Ginger – grated fine	1 ½ cm
Garam masala powder	1 tsp
Small potatoes – boiled, peeled and diced	2 cups
Red chilli powder	1 tsp
Mango powder	1 tsp
Coriander powder	2 tsp
Cumin powder	1 ½ cup
Chilli powder	1 tsp
Salt	to taste
Green peas – boiled in water with a little salt)	½ cup
Green chillies – deseeded and chopped	2
Coriander leaves – chopped	½ cup
Lemon juice	1 tbsp
Oil	for deep frying

To prepare the filling:     Heat the oil over medium heat. Add the cumin seeds. When they sizzle, add the coriander, red chilli, cumin and mango powders. Add the ginger and green chillies.

After a few seconds, add the potatoes and the peas. Add the garam masala, lemon juice, salt and mix well. Taste and adjust seasoning. Cover and cook for 1-2 minutes. Remove from heat and allow to cool Add the chopped coriander and mix well. Stir in the garam masala powder, green chillies. Remove from heat and add the lemon juice. Cool thoroughly and mix in the coriander leaves.

To prepare the pastry:   Add the ghee, caraway seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft dough. Knead until the dough feels soft to the touch. Fill these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone. Now moisten the top edges and press them hard together.

Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.

Samosas

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.