Our official summertime drink is Pimms. We make our Pimms cup with 1 part Pimms No. 1, 3 parts 7-Up, cucumber peel and fresh mint. Delicious.
3 whole boiled potatoes. Peeled and coarsely mashed. Lumpy is good here.
1 T chopped cilantro
1 t salt
1 green chili seeded and finely chopped
1/2 t Garam Masala
1/2 t Chili powder
1 T lemon juice
1/2 c cooked green peas NOT CANNED. Frozen works fine.
Combine all, set aside. Note, you may want to make the filling while your dough - below - is resting. Filling should be warm when used.
(This recipe will make enough dough for 24 samosas. More or less depending on how big you make your Samosas. This is a no rise dough. It should be the consistency of playdough or firm pastry dough when done.)
2 c flour
2 t salt
2 T vegetable oil
1 c warm water
Mix flour and salt into a bowl. Make a well into the center and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.
Divide into 24 equal pieces. Roll each piece into a ball and roll out into a 3 inch circle on a lightly floured work surface.
Place a tablespoon or so of the filling near the center of the circle. Fold over and seal the edge with the tines of a fork -pressing all the way around the sealing edge to ensure a good seal.
Deep fry the samosas in hot oil until crisp and light brown. Hubby cooks them in a sauce pan with a few inches of oil. No need to fire up the deep fryer here. Drain on a paper towel.