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 375F. (190C.) 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.
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 12|
|Calories from Fat: 146 (71%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 5.6mg||2 %|
|Sodium 158.9mg||5 %|
|Potassium 133.7mg||4 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 12.3g|
|Protein 2.2g||3 %|
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Calories per serving: 207
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