|Plain flour||2 Pound|
|Curd||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Chilli powder||1⁄2 Teaspoon|
|Oil||2 Cup (32 tbs) (for deep frying)|
Boil the peas until soft, strain and leave aside.
Pare, wash and dice potatoes.
Melt the butter and brown the sliced onion, add the diced potatoes and cook a little before adding the peas, chilli powder, salt.
Close the lid firmly and allow to cook in its own steam, add no water.
When the potatoes are soft, remove to a plate to cool.
Mix the flour, salt and baking powder, the curd and as much water as is necessary to form a stiff paste.
Roll out the paste thinly and cut into rounds 3" in diameter.
Place a little of the vegetables in the centre of each round, moisten the edges with water and fold over on three sides in the form of a triangle.
Seal the joins carefully.
Have ready the hot oil in a frying pan, and carefully place the samosas into it, a few at a time, cooking each side until a golden brown.