- Add the peas, garam masala,
coriander, red chile and mango
powders, salt, and potatoes. Cook 2 to 3
minutes, stirring occasionally. - Turn the heat to low and partially
cover the pan. Cook for 10 to 15
minutes, until the potatoes are softened. - Remove the pan from the heat,
remove the lid, and let the mixture cool
completely. If you fill the dough with a
warm mixture, it will melt. - To fill the samosas: Lightly oil a
baking sheet, or line it with aluminum
foil. Set an oven rack at the middle
position. Preheat the oven to 425°F
(220°C) Have a small bowl of water
handy. Pull off a small ball of dough, the
axel boer
(Axel Boer)
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