2 medium to large potatoes-cubed and cooked and mashed.
3/4 cup cooked peas
2 Tbsp corn oil
1 onion finely chopped
1/2 tsp cumin
1.2 inch ginger peeled and grated
1/2 tsp turmeric
sprinkle: cardamom, coriander and cayenne
1/2 tsp salt
2 tsp lime juice
2 green chilies dice fine
1 cup all purpose flour
2 Tbsp cooking margarine
2 Tbsp warm milk
Vegetable oil for deep frying
1. heat oil in frying pan.
2. Sift flour into bowl. Cut in margarine and mix until resembles fine bread crumbs. Add milk and mix to form a stiff dough.
3. Divide dough into six equal pieces. From the pieces into a ball, and roll our into a 6″ circle. Cut each circle in half. Divide filling into 12 portions.
4. Dampen edges of dough, then fold the straight edge together and squeeze shut, holding it open in your hand fill the cone with filling. Fold over and seal dough to form triangles.
5. Heat oil in deep fryer or pan, until 375F. Fry samosa in oil until golden brown 3-4 minutes, turning if needed. Drain on paper towels.