Indian Samosas

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    I would like to thank Nataliebridjete for her encouragement and her sweet words.I'm sorry i was busy . This is the authentic samosa recipe. I have recently been in an indian restaurant and i tried samosa.It tastes the same.

For the Pastry:

• 1 1/2 cups all purpose Flour
• 1/4 cup oil
• 1/8 cup water
• 1 teaspoon Salt
• 1/4 teaspoon Red Chili powder

For the filling:

• 4 medium Potatoes, boiled and mashed coarsely
• 1/2 cup green Peas, cooked
• 1/2 cup cubed Carrots, boiled
• 1/2 tsp Garam Masala(Indian spices)
• 1/4 tsp Pepper
• 1 teaspoon Salt
• 1/4 tsp Red chili powder(hrour yabss)
• 1/2 tsp Cumin powder
• 3 Tablespoons Oil
• 1 finely chopped Green Chili(flfla soudaniya)
• 1 teaspoon lemon juice
• Oil for frying

	First make the filling. Heat oil and season it with finely chopped green chilies.
 	Then add the mashed potatoes and the peas. 
	Now put in all the masalas like the garam maslala, pepper, red chili powder,and cumin powder. Mix well and let it cook for 5-6 minutes covered. Add
 the lemon juice and mix well. Then remove and keep aside. Let it cool.  
	Now make the pastry. Mix the flour, water, oil, salt and red chili
 powder to make stiff dough. Set aside for about 10 minutes.
	To put the Samosa together.
	Cut the pastry dough into 4 equal parts. Take a piece of one of the 4 parts of the pastry dough. Roll it out into a round about 6 to 8 inches in
 diameter.Cut it in two parts (like semi-circle). Moisten the straight edge with a finger dipped in water. Then take one semi circle and fold it in a shape of cone.  
	Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges
together. Make all the Samosas this way. Keep both the samosa and dough covered with a towel.  
	Heat oil and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown.  

PS: 
	Do not overheat the oil, since this will cook only the outer covering and the inner layer will remain uncooked even if the samosa has turned dark
brown on the outside.
 	Makes 8 samosas. 

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