Vegetable oil for deep -frying Lime twists (opt) Fresh celery leaves (opt) Mango Chutney In a saucepan, boil potatoes in salted water 15-20 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 deep-fat fryer or saucepan with oil. Heat oil to 375’F. (190’C.) or until a 1/2″ cube of day-old bread browns in 40 seconds.
Fry samosa in hot oil, a few at a time, 3-4 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.
