MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetable Samosa
Categories: Indian
Yield: 1 Batch

MMMMM--------------------------FILLING-------------------------------
3 lg Potatoes; diced
1/4 c Ghee
Salt; to taste
Lemon juice
1 c Green peas; shelled,
- coarsely chopped

MMMMM---------------------------DOUGH--------------------------------
2 c Whole wheat flour
4 tb Ghee
1 tb Yogurt
Salt; to taste
Ghee; for deep frying

MMMMM-----------------------ROAST & GRIND----------------------------
5 Whole red peppers; up to 6
1 ts Cumin seed

Heat ghee and add pinch of cumin seed. When brown, add potatoes. Fry
over medium until until half done. Add peas and salt and stir-fry for
10 to 15 minutes more, until tender. Add roasted spices and lemon
juice and keep stirring until dry. Set aside and cool.

Combine wheat flour and ghee in a bowl. Mix together with hands until
it has a consistency of corn meal. Add yogurt and salt. Mix well.
Slowly add water and knead dough until soft and smooth. Cover with a
damp cloth and set aside for 1 hour.

Form balls about 1 to 2" in diameter. Flatten into circles. Cut in
half. For each samosa, keep the one half aside and roll the other
into a hollow cone. Pinch the seams together and fill cone with the
potato-peas filling, about 2/3rds of the cone and press firmly the
top two edges with a moistened fingers, to seal. They have to be well
sealed, so as not to break open while frying. Heat ghee for deep
frying. Fry samosas until golden brown. Serve warm with tamarind or
coriander chutney.

Recipe FROM: <https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>

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