Samosas (Moosewood) - cooking recipe

Ingredients

Filling
2 large potatoes, cooked and mashed
1 cup finely minced onion
2 medium garlic cloves, crushed
1/2 teaspoon grated fresh gingerroot
1/2 teaspoon mustard seeds (I use dry mustard)
1/2 teaspoon ground coriander
1/2 cup diced carrot, cooked till just tender
1/2 cup cooked green peas
cayenne pepper
1 teaspoon salt
1/2 lemon, juice of
2 -3 tablespoons butter
Pastry
2 cups flour
1 teaspoon salt
4 tablespoons melted butter
1/3 cup yogurt
water

Preparation

Filling:
Heat butter in heavy skillet.
Add garlic, ginger, onion, salt and mustard seeds.
Saute 6-8 minutes, or till onion is soft and clear.
Combine all ingredients, except peas, and mix well.
Fold in peas last, taking care not to smash them.
Pastry:
Sift together flour and salt.
Add melted butter, yogurt and enough water to make a stiff dough.
Knead till smooth and elastic.
Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles.
Keep rolling and cutting till you've used all the dough.
Place a Tablespoon of filling (approximately) in the center of each circle, leaving edges free.
Brush edges with a little water, fold over and seal by pressing with a fork.
Heat a 3-inch pool of oil (vegetable, canola, or peanut oil) in a heavy skillet to about 365 degrees.
Make sure the oil is hot enough (it should bounce a drop of water on contact).
Fry samosas till golden.
Drain well and serve. Excellent with chutneys and raitas.