|Whole wheat pastry flour||2 Cup (32 tbs), sifted|
|Butter||2 Tablespoon, melted|
|Ground coriander||1 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Potatoes||1 Pound (3 Medium Sized)|
|Green peas||1 1⁄2 Cup (24 tbs) (Fresh Or Frozen)|
|Vegetable oil||1 Tablespoon|
|Minced onion||1 Cup (16 tbs)|
|Yellow chilly/2 green chilies||1 , seeded and chopped|
|Chopped fresh ginger||1 Teaspoon|
|Cumin seed||1 Teaspoon|
|Chopped coriander leaves||2 Tablespoon|
|Curry powder||1 Teaspoon|
|Lemon juice/Dry mango powder||1 Tablespoon|
|Whole wheat pastry flour||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Mix flour thoroughly with butter, coriander, and salt.
Add warm water slowly until a stiff but smooth ball of dough forms.
Turn out onto lightly floured board and knead for about 5 minutes.
Cover with a damp cloth and let rest for about 30 minutes.
Meanwhile, scrub and quarter potatoes.
Place in steamer basket and steam 20 to 25 minutes.
Add green peas and steam 5 minutes or until potatoes are tender.
When potatoes are cool enough, cut into small cubes.
Saute" onion in a large skillet in the vegetable oil for about 2 minutes.
Add the chili, all the seasonings, the potatoes, and the peas and cook about 5 minutes, stirring regularly.
Divide dough into twelve equal parts; shape into twelve balls.
Roll into circles as thin as possible on lightly floured board with floured rolling pin.
Cut circles in half.
Divide filling among semi-circles, placing filling in the center.
Brush edges of the semi-circles with the 2 tablespoons pastry flour mixed with 1/4 cup water and seal carefully.
Samosas should be shaped like quarter circles and have no loose edges.
Heat vegetable oil to 360° for deep frying; fry samosas until golden.
Drain on paper towels and serve immediately.
Yogurt with fresh mint chopped into it is a good accompaniment.