Samosa

Samosa

Filling Ingredients

Samosa

Potatoes (medium-sized)	4
Peas	½ cup
Onion (medium-sized)	1
Chili Powder	1
Cumin Powder	½ tsp.
Coriander Powder	1 tsp.
Garam Masala	1 tsp.
Fresh Root Ginger	½ inch
Garlic	1 clove
Cooking Oil	2 tbsp.
Lemon Juice	½ tsp.

Filling Preparation

Heat cooking oil, add finely chopped ginger, garlic, and onion. Sauté for 5 minutes.
Add cumin, coriander, and chili powders, and fry for another 3-4 minutes.
Add peas. When cooked, add the preboiled, mashed potatoes, salt, and mix thoroughly.
Finally add garam masala and lemon juice. Set aside to cool.

Cover Ingredients

Pastry Sheets (bladerdeeg)

1 pack

Cover Preparation

Remove sheets from freezer about 30 minutes before preparation to thaw.
Cut each sheet into squares, each with a side about 3 inches.
Dust with flour and roll out (roughly to 6 inch squares) and make cone as follows.

Samosas in the oven

Preparation

Preheat oven to 400°F.
Place filled cones on a lightly floured aluminum foil and bake for about 30-40 minutes until golden brown in color.