Vegetable Samosas

These are classic vegetarian samosas.  They can also be made with minced meat, paneer, cauliflower, etc.

Dough:

• 300 g Flour
• (pinch) Salt
• 60 ml Canola Oil
• 90 ml warm Water

Filling:

• 50 g Ghee
• 5 g Cumin Seeds
• 20 g Ginger, chopped
• 30 g Green Chili
• 10 g Garam Masala
• 5 g Chaat Masala
• 5 g Turmeric Powder
• 100 g Green Peas (thawed frozen)
• 250 g Boiled Potato, mashed
• 1/4 bunch Cilantro, chopped
• Salt, to taste

1)  Sieve flour and salt together, add oil and mix gradually.  Add water slowly as desired and knead gently and make semi-hard dough.  Cover with a moist cloth and set aside 15 minutes.
2)  For the filling:  heat ghee in a pot and add cumin and saute until crackling.  Add ginger and chilies, and cook 1 minute.  Add garam masala and chaat masala, and turmeric, and cook 1 minute.
3)  Add the green peas and potatoes.  Adjust seasoning.
4)  Divide dough into 12 pieces (for 24 cocktail-size samosas).  Roll out dough into 5" x 2" x 1/16" ovals.  Slice in half, and use each half to form a samosa.  Seal using water.  Dust with flour.
5)  Fry in 350F oil until golden brown and crispy.