FILLING
125 ml oil 1/2 cup
5 ml whole cumin seeds 1 tsp
3 medium potatoes, peeled & diced small
250 g fresh peas 1/2 lb
6 ml salt 1 1/4 tsp
juice of 1 lemon
10 ml garam masala 2 tsp
2 ml black pepper 1/2 tsp
2 ml cumin seeds, crushed 1/2 tsp
1 large onion, finely chopped
1 hot green peppers, chopped
125 ml fresh cilantro, chopped 1/2 cup
PASTRY
300 ml white all-purpose flour 1 1/4 cup
2 ml salt 1/2 tsp
50 ml oil 4 tbsp
50 ml water 4 tbsp
FILLING:
Heat oil in large frying pan. Add whole cumin seeds. When they brown, add potatoes and fresh peas. Stir for 1 minute, cover and cook on low heat for about 7 minutes, until soft. Add salt, lemon juice, garam masala, pepper and crushed cumin. Mix well and remove from heat. Cool. Mix in onions, pepper and cilanto leaves. Adjust seasonings.
PASTRY:
Mix flour, salt and oil in a food processor until the mixture is crumbly or mix by hand. Work in a few tablespoons of water at a time to form a fairly soft dough. Knead until smooth, cover and let stand in a warm place for 30 minutes or more. Divide dough into 8 balls. Roll balls into thin circles about the diameter of a dessert plate. Cut each circle in half. Wet edges of pastry and place a small spoonful of filling on one side of each half circle. Fold opposite side of pastry over filling. Pinch edges together until pastry packet is sealed.
To cook, pour some vegetable oil into a wok or frying pan and heat over medium heat.
Deep-fry samosas a few at a time, turning frequently to brown evenly. Drain on paper towels. Serve with mint and chutney or wedges of lemon.
Serves 12