Vegetable Samosa

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Vegetable Samosa Ingredients

FOR PASTRY	2 Green chillies; (minced)
1 c Plain flour	1 ts Turmeric
1 ts Salt	1 ts Finely chopped ginger
30 g Ghee or butter	Salt
2 tb Water; (2 to 3)	1 c Frozen peas
FILLING	1 md Cooked potato diced
1 tb Oil	1 tb Chopped coriander
1 ts Mustard seeds	1 tb Lemon juice
1 sm Onion; (minced)	Oil for deep-frying

Instructions for Vegetable Samosa

Sift the flour and salt into a mixing bowl. Rub in the ghee or butter until the mixture resembles breadcrumbs. Add the water and knead thoroughly to a very smooth dough. Cover and chill while preparing the filling. Heat the oil in a pan and add the mustard seeds. Leave for a few seconds until they start to pop, then add the onion and fry until golden. Add the chillies, turmeric, ginger, and salt to taste and fry for 3 minutes; if it starts sticking to the pan add = tablespoon water and stir well. Add the peas, stir well and cook for 1minute. Stir in the lemon juice. Cool slightly. Divide the pastry into 8 pieces. Dust with flour and roll each pieces. Dust with flour and roll each piece into a thin round, then cut each round in half. Fold each half into a cone and brush the seam with water to seal. Fill the cone with a spoonful of filling (do not overfill), dampen the top edge and seal firmly. Deep-fry until crisp and golden. Serve hot or warm. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Indian

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