MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Vegetable Samosa
  Categories: Appetizers, Vegetables, Pastries
       Yield: 12 servings
       8 oz Potatoes, cut in even-size
     3/4 c  Frozen green peas
       2 tb Corn oil
       1    Onion, finely chopped
     1/2 ts Cumin seeds
       1    Piece ginger root, peeled,
            -grated (1/2")
     1/2 ts Turmeric
     1/2 ts Garam Masala
     1/2 ts Salt
       2 ts Lemon juice
       1 c  All-purpose flour
       2 tb Butter
       2 tb Warm milk
            Vegetable oil for deep
            Lime twists (opt)
            Fresh celery leaves (opt)
            Mango Chutney
   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 375'F. (190'C.) 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.