Vegetable Samosas

Directions

To Make Dough:

Sift flour and salt together into a mixing bowl.

Add the melted butter and yogurt and stir with a wooden spoon until the dough resembles a coarse, crumbly meal.

Add cold water by the tablespoonful until the dough can be gathered into a ball.

Knead on a lightly floured surface for 5 to 10 minutes until the dough is smooth and elastic.

Shape into a ball and sit in a loosely covered bowl while you prepare the filling.

To Prepare Filling:

Cook potatoes and carrot in water until soft.

Drain well, and set aside.

Melt 2 tablespoons butter in a skillet, and the onion, garlic, and ginger and sauté until soft.

Add salt, coriander, cumin, tumeric, and cayenne, and cook, stirring, until mixture forms a paste and continue cooking for 2 minutes.

Add the drained vegs, and cook over med high heat, stirring constantly, for 5 minutes.

Carefully stir in thawed peas, add water and lemon juice, reduce heat to low, cover and cook another 5 minutes.

Remove filling from heat, and cool.

To shape the samosas: Pinch off enough dough to make a ball 1 inch in diameter.

On lightly floured surface, roll into a 3½ to 4” circle. Cut the circle in half, moisten one of the edges and fold in over on itself and press to seal, making a cone shape.

Fill the cone with vegetable mix.

Press to seal.

Or, cut into squares, fill, and fold into triangles.

Heat oil in deep fryer to 370℉ (185℃) and fry samosas, removing them as soon as they are brown and crispy.

Drain on paper towel, and keep warm in the oven until you have fried them all.

*Filled samosas can be refrigerated in an air-tight container up to 3 hours before frying, but not overnight.

Serve as an appetizer, with mango chutney as a side.