Vegetable Samosa

	Samosa is probably the most popular snack in Bangladesh, India, Pakistan, especially at tea time. When an unexpected guest arrives, most people send someone round to their local shop to pick up freshly made, piping hot samosas. Traditionally, Indian samosas are filled with a mix of potatoes and peas. Ingredients ·         Filo Pastry/Samosa Pads ·         1 Egg, Beaten ·         Oil ·         3 Potatoes, Boiled, peeled, mashed ·         ½ cups (120ml) Green Peas, Boiled, peeled, mashed ·         2 Fresh Green Chillies, Finely Chopped ·         ½ tsp Ginger & Garlic Paste ·         1 tbsp Coriander, Finely Chopped ·         ½ tsp Garam Masala ·         1 tsp Salt ·         ½ tsp Chilli Powder ·         1 ½ tsp Lemon Juice ·         1 Frying Pan ·         1 Slotted Spoon
	Method: Step 1: Stuffing Place the mashed potatoes in a large bowl and add the salt, chilli powder, lemon juice, garam masala and green chills, the ginger and garlic paste and mix well until all the ingredients are evenly combined in the potato mixture. Add in the peas, cashews and and mix well again. Now add the coriander and keep aside. Step 2: Samosas Take a rectangular sheet of filo pastry or 1 layer of the samosa pad and brush one of the shorter edges with the beaten egg. Step 3: Create a cone Create a triangular cone with one side open by folding the sheet over onto itself asymmetrically, (the pastry edge with the brushed egg applied to it should be sealing one end and there should be a flap left overhanging the top of the opening of the triangular cone. Step 4: Stuff Now add half a tablespoon of the stuffing mixture into the cone and then brush the overhanging pastry flap over onto one side of the trianglualr cone and seal properly so that none of the mixture will be able to escape. Step 5: Fry Deep fry the samosas collectively (about 5 at a time) in some hot oil for 4 minutes over a medium heat, making sure to turn the samosas over in the oil every few minutes. The samosas are ready to eat when each side of the samosas are golden brown in color and the pastry has become crispy. Step 6: Serve Serve hot with chutneys and pickles.