Ingredients
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2 large potatoes, cooked and mashed
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1 cup finely minced onion
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1/2 teaspoon grated fresh gingerroot
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1/2 teaspoon mustard seeds (I use dry mustard)
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1/2 cup cooked green peas
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cayenne pepper
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1 teaspoon salt
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1/2 lemon, juice of
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2 -3 tablespoons butter
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2 cups flour
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1 teaspoon salt
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4 tablespoons melted butter
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1/2 teaspoon ground coriander
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2 medium garlic cloves, crushed
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1/2 cup diced carrot, cooked till just tender
Instructions
- Filling:
- Heat butter in heavy skillet.
- Add garlic, ginger, onion, salt and mustard seeds.
- Saute 6-8 minutes, or till onion is soft and clear.
- Combine all ingredients, except peas, and mix well.
- Fold in peas last, taking care not to smash them.
- Pastry:
- Sift together flour and salt.
- Add melted butter, yogurt and enough water to make a stiff dough.
- Knead till smooth and elastic.
- Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles.
- Keep rolling and cutting till you've used all the dough.
- Place a Tablespoon of filling (approximately) in the center of each circle, leaving edges free.
- Brush edges with a little water, fold over and seal by pressing with a fork.
- Heat a 3-inch pool of oil (vegetable, canola, or peanut oil) in a heavy skillet to about 365 degrees.
- Make sure the oil is hot enough (it should bounce a drop of water on contact).
- Fry samosas till golden.
- Drain well and serve. Excellent with chutneys and raitas.