Vegetable Samosa

pieces 2 ts Lemon juice 3/4 c Frozen green peas 1 c All-purpose flour 2 tb Corn oil 2 tb Butter 1 Onion, finely chopped 2 tb Warm milk 1/2 ts Cumin seeds Vegetable oil for deep 1 Piece ginger root, peeled, -frying -grated (1/2") Lime twists (opt) 1/2 ts Turmeric Fresh celery leaves (opt) 1/2 ts Garam Masala 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