---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Samosas
 Categories: Appetizers, Indian
      Yield: 4 servings
 
----------------------------------FILLING----------------------------------
      3 T  Oil
    1/4 ts Whole cummin seeds
    450 g  Potatoes, diced into 1cm
           Cubes
      1    Green chilli, finely chopped
           Pinch of turmeric
    1/2 ts Salt
     75 g  Peas
      1 ts Ground roasted cummin

-----------------------------------DOUGH-----------------------------------
    225 g  Plain flour
      1 ts Salt
      3 T  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 2-3 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
 
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