Vegetable Nut Samosas

Pre-cook the potatoes in a saucepan with boiling salted water for 5 minutes. Add the peas and cook for another 4 minutes, or until the potatoes are cooked. Drain well. Heat oil in a frying pan and sauté onions, potato and garlic, ginger, pea mixture and spices for 2 min. Stir in juice of one lemon and gently roll in open frying pan for 2 min. Remove from heat, lightly mash the potatoes and peas, then add the cashews, mix well and season with salt.

For the pastry shell, put the flour in a suitable bowl and knead in the butter. Add the milk and mix to form a dough.

Knead gently and divide into 6 portions. Shape each unit into a ball and roll out into a circle 18 cm dia.

Cut each circle in half.

3. spread filling evenly on each of the half circles, spreading, leaving a margin of 5 mm. Brush the edges of the dough all around with water and fold over to form triangles, pressing the edges well smooth to completely enclose the filling.

4. Heat the vegetable oil in the deep fryer to 180 °C or until a cube of bread browns in 30 seconds. Fry the samosas in batches, turning frequently, until golden brown and cooked through. Drain on paper towels and keep warm until all are baked out. Garnish with cilantro sprigs and serve hot with mango chutneys.

This delicious little fried dumplings are really very easy

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