Name: Vegetable Samosas
Ingredients: 3 tb Oil; 1/4 ts Whole cummin seeds; 450 g Potatoes, diced into 1cm; Cubes; 1 Green chilli, finely chopped; Pinch of turmeric; 1/2 ts Salt; 75 g Peas; 1 ts Ground roasted cummin; 225 g Plain flour; 1 ts Salt; 3 tb Oil; Approx. 100ml hot water; Oil for deep frying

Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Appetizers, Indian	4	Servings

INGREDIENTS

3	tb	Oil
1/4	ts	Whole cummin seeds
450	g	Potatoes, diced into 1cm
		Cubes
1		Green chilli, finely chopped
		Pinch of turmeric
1/2	ts	Salt
75	g	Peas
1	ts	Ground roasted cummin
225	g	Plain flour
1	ts	Salt
3	tb	Oil
		Approx. 100ml hot water
		Oil for deep frying

INSTRUCTIONS

FILLING
DOUGH
1.  To make the filling, heat the oil in a karahi(wok) over medium high
heat and add the cummin seeds. Let them sizzle for a few seconds.
2. Add the potatoes and green chilli and fry for 2-3 minutes. Add the
turmeric and salt and, stirring occasionally, cook for 5 minutes.
3. Add the peas and the ground roasted cummin. Stir to mix. Cover, lower
the heat and cook a further 10 minutes until the potatoes are tender. Cool.
4. To make the dough, sieve together the flour and salt. Rub in the oil.
Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
5. Divide into 12 balls. Roll each ball into a round of about 15cm/6"
across. Cut in half.
6. Pick up one half, flatten it slightly and form a cone, sealing the
overlapping edge with a little water. Fill the cone with 1.5 tsp of the
filling and seal the top with a little water.
7. Make all the samosas in the same way.
8. Heat the oil in a karahi(wok) over medium heat. Put as many samosas as
you can into the hot oil and fry until crisp and golden. Drain. Serve with
a chutney or your favourite chilli or tomato sauce.
Source: Mum
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "I. Chaudhary"
<imranc@onthenet.com.au> on Jul 7, 1997

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