---------- Recipe via Meal-Master (tm) v8.00
       Title: Vegetable Samosas
  Categories: Appetizers, Indian
       Yield: 4 servings
       3 T  Oil
     1/4 ts Whole cummin seeds
     450 g  Potatoes, diced into 1cm
       1    Green chilli, finely chopped
            Pinch of turmeric
     1/2 ts Salt
      75 g  Peas
       1 ts Ground roasted cummin
     225 g  Plain flour
       1 ts Salt
       3 T  Oil
            Approx. 100ml hot water
            Oil for deep frying
   1.  To make the filling, heat the oil in a karahi (wok) over medium high
   heat and add the cummin seeds. Let them sizzle for a few seconds.
   2. Add the potatoes and green chilli and fry for 2-3 minutes. Add the
   turmeric and salt and, stirring occasionally, cook for 5 minutes.
   3. Add the peas and the ground roasted cummin. Stir to mix. Cover, lower
   the heat and cook a further 10 minutes until the potatoes are tender.
   4. To make the dough, sieve together the flour and salt. Rub in the oil.
   Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
   5. Divide into 12 balls. Roll each ball into a round of about 15cm/6
   across. Cut in half.
   6. Pick up one half, flatten it slightly and form a cone, sealing the
   overlapping edge with a little water. Fill the cone with 1.5 tsp of the
   filling and seal the top with a little water.
   7. Make all the samosas in the same way.
   8. Heat the oil in a karahi (wok) over medium heat. Put as many samosas as
   you can into the hot oil and fry until crisp and golden. Drain. Serve with
   a chutney or your favourite chilli or tomato sauce.
   Source: Mum