Samosas Recipe

Directions:

1. Sift the flour, baking powder, salt and tumeric into a bowl. uUsing your fingers, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in about 150mls water to make a soft dough. Knead well for a few minutes, then roll into 8 balls. Cover with a damp cloth and set aside for 30 minutes.
2. Heat the oil in a large frying pan and cook the onion, garlic and chilli for 3-4 minutes until softened and golden. Add the potatoes, mashong down roughly with a fork. Add the peas, cumin and salt to taste; remove from the heat and stir in the coriander.
3. Heat about 5cm of oil in a wok. Meanwhile, roll out each piece of dough into a 10cm round. Spoon an eighth of the potatoe mixture into the centre of each round. Moisten the edge of each round with a little water, then fold over the dough to enclose the filling, pressing the edges to seal, thn gently flatten out each samosa. Fry the samosas in batches for about 2 minutes, turning until crisp and golden brown. Drain on kitchen paper and eat warm.