Serves about 30

Pastry

• 1 ½ Cups of all purpose flour
• 1 Tablespoon of vegetable oil
• ¾ Teaspoon of salt
• ½ Cup of warm water

Filling

• 1 Tablespoon ghee
• 1 Clove of garlic, chopped
• 1 Teaspoon chopped ginger root
• 1 Medium onion, chopped
•  1 ½ Cups mashed potatoes
• ½ Cup cooked peas
• 1 Teaspoon garam masala
• 1 Teaspoon fresh coriander or mint vegetable oil for frying.

Start of Pastry

1. In medium mixer bowl, blend flour, oil, salt, and water until soft dough forms
2. Turn dough out onto lightly floured board. Knead until dough is smooth and elastic, about 10 minutes.
3. Cover and set aside while preparing filling

Start preparing filling

1. In large skillet, heat ghee over medium heat. Add garlic, ginger root, and onion. Sauté until vegetables are tender.
2. Remove from heat. Stir in mashed potatoes and peas. Season with garam masala and coriander or mint.
3. Using fingers, shape tablespoons of pastry dough into small balls. Roll each ball into a flat circle about 6″ in diameter.
4. Cut each circle in half. Place 1 teaspoon of filling on one side of each half circle.
5. Moisten the edge of the pastry with water. Fold dough over to form a triangle and press edges together to seal.
6. In a deep saucepan, heat vegetable oil to 375 degrees F.
7. Fry Samosas a few at a time until golden brown.
8. Drain on absorbent paper. Serve immediately.