Vegetable Samosas

Directions

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   For the vegetable filling:
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   1.
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   Heat a large frying pan over low heat and add the ghee, potatoes, garlic, onion, and ginger.
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   Cover and cook on low for 10 minutes, stirring several times, to sweat the potatoes.
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   Do not allow the potatoes to brown.
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   2.
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   Add the remaining ingredients and continue cooking, covered, until the potatoes and peas are tender (about 5 minutes).
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   Taste and adjust seasoning.
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   Remember that potatoes require lots of salt.
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    Set aside and allow to cool before filling the pastries.
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    Filling the pastries and frying the Samosas:
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    1.
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    Working with one wrap at a time, position the wrap directly in front of you oriented as a diamond with each point pointing in a compass direction.
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    Place a generous teaspoon of the filling in the center of the diamond, wet the edges of the diamond with a little water and fold the bottom half of the diamond up over the top half and the filling forming a triangle.
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    Press the edges slightly to seal and then place on a dish.
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    Continue this process until all the wrappers and the filling have been used up.
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    2.
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    After all the Samosas are formed, either heat about 4-inches of oil in a large pot to 375 degrees F over medium high heat or place the manufacturers suggested amount of oil in the container of a deep fryer and heat it to 375 degrees F.
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    3.
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    When the oil comes up to temperature add the Samosas to the oil, several at a time, and fry until golden brown (for the oil in pot method) or per manufacturers suggested time (if you are using a deep fryer), about 4 minutes.
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    After they are fried , remove the Samosas from the oil with a slotted spoon and place them on a dish lined with paper towels to drain.
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    4.
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    Serve warm accompanied by your favourite chutney, alone or as an accompaniment to your favourite Indian dish.
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    * Ghee is just store-bought, clarified butter.