Vegetable Samosa (Deep-fried vegetable patties)

ingredients

serves: 4 - 6

250 g (9 oz) Refined flour (maida)
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 tsp (1 g) Carom (ajwain) seeds
1/2 tsp (2 g) Salt

for the filling:

3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1/2 tsp (1 g) Cumin (jeera) seeds
250 g (9 oz) Potatoes, boiled, finely diced
50 g (1 3/4 oz) Green peas (hara matar), boiled
1/2 tsp Salt
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/2 tsp Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
10 Green chillies, deseeded, finely chopped
1 tsp (2 g) Mango powder (amchur)
Vegetable oil for frying

method

1. Mix ghee with flour and rub with your fingertips till the mixture is crumbly. Add carom seeds and salt. Mix well. Add just a little water to make a firm but pliable dough. Cover the dough with a moist cloth and keep aside for half an hour.

. Heat the oil in a wok (kadhai); add cumin seeds. When they crackle, add potatoes and green peas. Stir for a minute. Add salt,coriander powder, turmeric powder, red chilli powder, green chillies, and mango powder. Mix well and cook till the vegetables are done. Keep the filling aside to cool.
Divide the dough equally into lemon-sized balls. Flatten each ball and roll out to make a thin 3 inch disc. Repeat the same procedure with the remaining ball.

Put a spoonful of the filling in half of the disc. Fold the other half over enclosing the filling, pressing the edges firmly to seal.

Heat the vegetable oil in a wok (kadhai); deep-fry the patties until golden brown. Remove with a slotted spoon and drain on absorbent kitchen towels.
Serve hot with tomato sauce.