RECIPES OF INDIA

Ingredients

2 tbsp

1 small

2 cloves

1 tsp

1/2-1 tsp

1 tbsp

1 cup

1 large

1 cup

1 cup+1/4 cup

1 tbsp

Oil

Onion (finely chopped)

Garlic (crushed)

Cumin

Chili flakes

Curry powder

Lentils

Potato (finely chopped)

Fresh (or frozen) peas

Water

Flour

3 cups

2 tbsp

1 cup

All-purpose flour

Oil

Warm water

1. In a skillet, over medium heat, add oil, onion, garlic, curry powder, cumin, chili flakes, and cook 1 minute, stirring.
2. Add lentils, cook and continue stirring for 2 minutes then add potatoes, peas, and 1 cup water, bring to the boil, reduce heat, and simmer, covered 20 minutes or until potatoes are tender
3. Blend flour with 1/4 cup water, add to mixture, and stir until mixture boils and thickens
4. To make pastry, sift flour into bowl, stir in canola oil, and add cumin, gradually stir in enough water to mix to form dough
5. Knead on lightly floured surface for about 5 minutes or until smooth
6. Cover and let for stand 10 minutes
7. Divide pastry in half, roll each half to 1/8 inch thickness
8. Cut into rounds/squares using 3 1/2 inches cutter
9. Place 1 tsp of filling into centre of each round, brush edges of pastry lightly with water and fold in half
10. Press edges together with thumb and finger
11. Repeat with remaining pastry and filling
12. Deep fry samosas a few at a time until golden brown (about one to two minute) then drain on paper towel.

13. Serve with cilantro or mint chutney