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1
In a saucepan, boil potatoes in salted water 15 to 20 minutes or until tender.
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2
Drain well, return to saucepan and shake over low heat a few moments or until dry.
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3
Mash well.
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4
Cook peas in boiling salted water 4 minutes.
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5
Drain well.
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6
Heat oil in a skillet.
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7
Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt.
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8
Cook gently 5 minutes.
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9
Add mashed potatoes and peas, then stir in lemon juice.
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10
Mix well, remove from heat and cool.
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11
Sift flour into a bowl.
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12
Cut in butter finely until mixture resembles bread crumbs.
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13
Add milk and mix to form a stiff dough.
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14
Divide in 6 equal pieces.
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15
Form each piece in a ball and roll each ball on a lightly floured surface to a 6 inch circle.
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16
Cut each circle in half.
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17
Divide filling equally among semicircles of pastry.
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18
Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely.
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19
Half fill a deep-fat fryer or saucepan with oil.
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20
Heat oil to 375F (190C).
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21
bread browns in 40 seconds.
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22
Fry samosa in hot oil, a few at a time, 3 to 4 minutes or until golden brown.
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23
Drain on paper towels.
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24
Garnish with lime twists and celery leaves, if desired, and serve hot with Mango Chutney.
