Samosa Recipe - Indian vegetarian snack

Ingredients
4 large white potatoes, boiled, peeled and mashed
2/3 cup boiled and drained green peas
1 ½ tsp cumin seeds
1 teaspoon cumin seeds
1 teaspoon saunf(fennel) powder
½ teaspoon garam masala powder
2 tablespoon chopped cashew nuts
Salt and pepper to taste
3 cups maida (all purpose flour)
½ cup maida, for rolling out
Oil for deep frying the samosas
1 ½ tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method
Heat the ghee for the stuffing and add the cumin seeds and cashew nuts.
When the seeds splutter, add the dry powders and fry for 10 seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt and pepper to taste
Fry on a low flame for about 10 minutes, set aside.
Prepare the cover for the samosa by combining the maida, hot ghee for oil and salt to taste.

Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
It does not stick to you hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circle with the round
Take on half circle. Dip you index finer into the cold water and apply it to the straight edge of the semicircle in you hand.
Fold the straight edge, bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket
Stuff it with the potato mixture and now water-seal the upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve with mint churney.
Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain uncooked even if the samosa has turned dark brown on the outside.

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Holy Cross MCC
www.holycrossmcc.com