Vegetable samosas

Yield: 1 Recipe MMMMM

Ingredients:

1 1/2 c All-purpose flour
1/2 ts Salt
3 tb Oil
1/2 c Water Oil for deep-fat frying MMMMM--------------------------FILLING-------------------------------
1 c Vegetable oil
1 md Potato cubed
1 md Cauliflower chopped
1/4 c Ghee
4 tb Coconut chopped
1 pn Cumin seeds
1 1/4 ts Ginger minced
2 ea Green chiles seeded & -- chopped
1/2 c Green peas
1/4 ts Cayenne
1/4 ts Turmeric
1 pn Sugar
1/2 ts Salt
2 1/2 tb Raisins
1 1/4 ts Cumin ground & roasted
3/4 ts Coriander ground & roasted
1/3 c Peanuts blanched & chopped
2 1/2 tb Cilantro

Instructions:

chopped PASTRY: Combine flour & salt mix in the oil & water 1 tb at a time until the mixture resembles a soft dough. Knead until it is smooth. Divide dough evenly into between 20 portions. Roll each portion into a ball & cover with a damp towel & let rest for 30 minutes. Roll each ball into a disk about 3 1/2" in diameter. Cut each circle in half & fold into a cone selaing the edges with some water. Fill the cone from the top with vegetable filling. Moisten the top of the cone & seal. Repeat with the remaining dough. Heat oil for deep-frying & fry pastries until golden brown & crisp. Serve hot with chutney. FILLING: Heat oil in a wok. Fry potato cubes until lightly browned lift out & set aside. Add cauliflower pieces & fry until almost cooked. Drain on paper toweling. In another skillet heat the ghee add coconut cumin seeds ginger chiles & peas. Fry for 1 minute & then add the pre-cooked cauliflower along with the cayenne turmeric sugar & salt. Fry for a few minutes over medium heat & then add the raisins. Cover & simmer for 8 to 10 minutes. Uncover & continue to cook until the moisture is absorbed. Add ground roasted cumin & coriander. Stir in the peanuts & cilantro. Remove from heat & cool before stuffing into the samosas. Pranati Sen Gupta The Art of Indian Cuisine