Samosa

Description
Deep fried triangle shaped pastry dough stuffed with spicy, minced meat or mashed potato and peas (this recipe is vegetarian). Serve with tangy chutney.

Ingredients

 * 1½ cups refined wheat flour
 * 3 medium potatoes
 * ½ cup garden peas
 * 1 cup shredded cabbage
 * 1 cup chopped onion
 * 2 tbs chopped green chili
 * 1½ tsp ginger paste
 * ¼ cup mint leaves
 * ½ cup coriander leaves (dhaniya)
 * 3 tsp and separate for deep frying vegetable oil
 * salt as per taste

Directions

 * 1) Boil potatoes, peel and slightly mash.
 * 2) Boil peas and cabbage and keep aside.
 * 3) In a non stick pan, heat oil and add chopped onions until light brown.
 * 4) Add ginger paste, coriander, mint, green chile and fry for one minute.
 * 5) Now, add salt and the boiled peas, cabbage and mashed potatoes and stir well.
 * 6) Let it cook for a minute, remove from heat and keep aside.
 * 7) Mix flour and salt.
 * 8) Melt 3 tablespoons of butter and add to the flour and salt mixture and mix well.
 * 9) Add a few tablespoons of water at a time, to the mixture and make into dough.
 * 10) The consistency of the dough is similar to that of chapati.
 * 11) Divide the dough into walnut sized balls and flatten each ball to form a circle.
 * 12) The size of each circle is roughly six inches in diameter.
 * 13) Divide the circle into two (half circles).
 * 14) Wet the edges of each half circle.
 * 15) Place sufficient amount of stuffing in the middle of the half circle and fold the corners in, so that, the end result looks like a stuffed triangle.
 * 16) Pinch the edges lightly, they should seal easily because they are wet.
 * 17) In a wide skillet, heat oil over medium-low.
 * 18) When oil is hot, deep fry the stuffed samosas until they become pale brown in color.
 * 19) Remove from skillet and keep aside.
 * 20) After frying all the samosas to a pale brown color, re-fry them, over medium heat, once again to a deep brown color.