Categories: Appetizers, Vegetables, India 
      Yield: 12 servings 
  
      8 oz Potatoes, cut in even-size        1/2 ts Salt 
           -pieces                             2 ts Lemon juice 
    3/4 c  Frozen green peas                   1 c  All-purpose flour 
      2 tb Corn oil                            2 tb Butter 
      1    Onion, finely chopped               2 tb Warm milk 
    1/2 ts Cumin seeds                              Vegetable oil for deep 
      1    Piece ginger root, peeled,               -frying 
           -grated (1/2")                           Lime twists (opt) 
    1/2 ts Turmeric                                 Fresh celery leaves (opt) 
    1/2 ts Garam Masala                             Mango Chutney 
  
  In a saucepan, boil potatoes in salted water 15-20 minutes or until tender. 
  Drain well, return to saucepan and shake over low heat a few moments or 
  until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain 
  well. 
   
  Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam 
  Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then 
  stir in lemon juice. Mix well, remove from heat and cool. 
   
  Sift flour into a bowl. Cut in butter finely until mixture resembles bread 
  crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces. 
   
  Form each piece in a ball and roll each ball on a lightly floured surface 
  to a 6" circle. Cut each circle in half. Divide filling equally among 
  semicircles of pastry. 
   
  Dampen edges of pastry, then fold over and seal to form triangles which 
  enclose filling completely. Half fill a deep-fat fryer or saucepan with 
  oil. Heat oil to 375'F. (190'C.) or until a 1/2" cube of day-old bread 
  browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes 
  or until golden brown. Drain on paper towels. Garnish with lime twists and 
  celery leaves, if desired, and serve hot with Mango Chutney. 
   
  Makes 12 samosa.