Samosa

Crispy potato-filled pastries - a popular Nepali street food

• Pastry dough:
• - 2 cups all-purpose flour
• - 1/2 cup melted butter
• - 1 cup chilled yogurt
• - Salt and Pepper
• - Oil for deep frying
• - Cold water
• Filling:
• - 2 cups diced potatoes, boiled and roughly mashed
• - 1/2 cup green peas
• - 1/2 cup diced carrots, boiled
• - 1/2 cup onion, finely chopped
• - 1 tablespoon garlic, minced
• - 1 tablespoon ginger, minced
• - 3 fresh red chilies, julienned
• - 1 tablespoon curry powder
• - 1 tablespoon lemon juice
• - 3 tablespoons cooking oil
• - Salt and Pepper
• - 2 tablespoon chopped cilantro

1. 1

   Heat oil in a pan. Add onion and fry until lightly browned. Add garlic, ginger, chili and curry powder; fry for a minute. Add mashed potatoes, peas and carrots with lemon juice, salt and pepper. Mix well. Refrigerate.
2. 2

   Combine flour, melted butter, chilled yogurt and salt. Add cold water and knead until smooth. Rest for 30 minutes.
3. 3

   Make 1-inch balls, roll into thin circles. Cut in half to form semi-circles. Form into cones, fill with potato mixture, seal edges.
4. 4

   Deep-fry until golden brown. Serve with mango chutney.