Subj : Vegetable Samosas To : All From : Ben Collver Date : Mon Feb 23 2026 08:20 am MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vegetable Samosa Categories: Indian Yield: 1 Batch MMMMM--------------------------FILLING------------------------------- 3 lg Potatoes; diced 1/4 c Ghee Salt; to taste Lemon juice 1 c Green peas; shelled, - coarsely chopped MMMMM---------------------------DOUGH-------------------------------- 2 c Whole wheat flour 4 tb Ghee 1 tb Yogurt Salt; to taste Ghee; for deep frying MMMMM-----------------------ROAST & GRIND---------------------------- 5 Whole red peppers; up to 6 1 ts Cumin seed Heat ghee and add pinch of cumin seed. When brown, add potatoes. Fry over medium until until half done. Add peas and salt and stir-fry for 10 to 15 minutes more, until tender. Add roasted spices and lemon juice and keep stirring until dry. Set aside and cool. Combine wheat flour and ghee in a bowl. Mix together with hands until it has a consistency of corn meal. Add yogurt and salt. Mix well. Slowly add water and knead dough until soft and smooth. Cover with a damp cloth and set aside for 1 hour. Form balls about 1 to 2" in diameter. Flatten into circles. Cut in half. For each samosa, keep the one half aside and roll the other into a hollow cone. Pinch the seams together and fill cone with the potato-peas filling, about 2/3rds of the cone and press firmly the top two edges with a moistened fingers, to seal. They have to be well sealed, so as not to break open while frying. Heat ghee for deep frying. Fry samosas until golden brown. Serve warm with tamarind or coriander chutney. Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .