Instructions:

Yield: 1 recipe

Pastry
1 1/2 cup All-purpose flour
1/2 tsp Salt
3 tbsp Oil
1/2 cup Water
Oil, for deep-fat frying

Filling
1 cup Vegetable oil
1 med Potato, cubed
1 med Cauliflower, chopped
1/4 cup Ghee
4 tbsp Coconut, chopped
1 pinch Cumin seeds
1 1/4 tsp Ginger, minced
2 ea Green chiles, seeded & chopped
1/2 cup Green peas
1/4 tsp Cayenne
1/4 tsp Turmeric
1 pinch Sugar
1/2 tsp Salt
2 1/2 tbsp Raisins
1 1/4 tsp Cumin, ground & roasted
3/4 tsp Coriander, ground & roasted
1/3 cup Peanuts, blanched & chopped
2 1/2 tbsp Cilantro, chopped

PASTRY: Combine flour & salt, mix in the oil & water 1 tbsp at a time until the mixture resembles a soft dough. Knead until it is smooth. Divide dough evenly into between 20 portions. Roll each portion into a ball & cover with a damp towel & let rest for 30 minutes.

Roll each ball into a disk about 3 1/2" in diameter. Cut each circle in half & fold into a cone selaing the edges with some water. Fill the cone from the top with vegetable filling. Moisten the top of the cone & seal. Repeat with the remaining dough.

Heat oil for deep-frying & fry pastries until golden brown & crisp. Serve hot with chutney.

FILLING: Heat oil in a wok. Fry potato cubes until lightly browned, lift out & set aside. Add cauliflower pieces & fry until almost cooked. Drain on paper toweling.

In another skillet, heat the ghee, add coconut, cumin seeds, ginger, chiles & peas. Fry for 1 minute & then add the pre-cooked cauliflower along with the cayenne, turmeric, sugar & salt. Fry for a few minutes over medium heat & then add the raisins. Cover & simmer for 8 to 10 minutes. Uncover & continue to cook until the moisture is absorbed. Add ground roasted cumin & coriander. Stir in the peanuts & cilantro. Remove from heat & cool before stuffing into the samosas.