• 1 1/2 cups flour
  
• 1 teaspoon salt
  
• 4 tablespoons vegetable shortening
  
• 6-7 tablespoons ice cold water
  
• 1/4 cup oil plus oil for deep frying
  
• 1/2 onion, minced
  
• 5 russet potatoes, cooked till tender and peel
  
• 1 cup peas
  
• 1 cup cooked tender carrots
  
• 2 teaspoons minced ginger
  
• 2 teaspoons ground coriander
  

Dough- Mix flour and salt and rub in
shortening, as if you were making pie
dough. Pour 5-6 tablespoons cold water and
mix until it becomes kneadable. If
needed, add the rest of the water.
Knead for about 10 minutes until silky
smooth, let rest for 1/2 hour.

Filling- Heat oil and add onions, ginger
and coriander. Sauté just until onions
start to brown. Softly mash potatoes so
that there are still some pieces. Sit
in carrots, peas, and potatoes into
onions and heat slightly.

Forming & Frying- Form 6 inch circles
with dough and place filling into
center. Moisten edges and seal in a
crescent shape. Let dry uncovered for
about a 1/2 hour. Heat the oil to 350
degrees and fry samosas in small
batches until browned and heated
through.

Serves: 8