Recipe for Samosas
Appetizers... Dips & Spreads



    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    3 tablespoons oil
    4 medium potatoes, peeled
    1 (8 ounce) package peas
    Salt, to taste
    1 teaspoon ground red pepper
    1/4 teaspoon turmeric
    1 tablespoon coriander powder
    1 tablespoon mango powder or lemon juice
    1 tablespoon garam masala
    Vegetable oil

    Mix flour and salt with 3 tablespoons oil and make a dough-like pie crust. Divide dough evenly into 18 to 20 portions. Roll between palms of hands into balls. Roll balls into thin circles about 4 inches in diameter, then cut in half or form cones. Moisten the edges with water. Fill with Potato-Peas Mixture by holding cone in left hand, then sealing the edges carefully to form a triangle. Deep fry in oil over medium-low heat until golden brown. Serve hot with fresh chutney or tomato catsup.

    Potato-Peas Mixture
    Cut potato in small pieces. Heat about 4 tablespoons of oil and fry potatoes. Mix in peas and spices and cook until tender and crispy.