Samosa 1 C white flour 1/2 C whole wheat flour clarified butter (ghee) for frying 1 onion, finely chopped 1 T ginger, very finely chopped 1 C ground meat 2 T peas 1 t freshly ground coriander powder 1 t freshly ground cumin 1/2 t garam masala 1 T fresh cilantro, chopped 1 large potato, boiled, peeled and mashed 2 t lemon juice salt to taste Sieve the flour with a pinch of salt. Work in 2 T of the butter, then add enough water (about 3 T) to make a smooth dough. Knead for a few minutes, cover with a damp cloth and set aside. Fry the onions in 2 T butter. Next, stir in the ginger, ground meat, peas, spices, and salt to taste. Fry for two minutes. Add the potato and lemon juice, and fry for a few minutes more. Cool this mixture. Meanwhile, knead the dough again, divide it into small balls, and roll each one out until it is quite thin. Cut the pieces in half and lay one part on top of the other. Press lightly, then roll the pieces into very thin semicircles. Put a portion of the filling on one half of each pastry piece, moisten the edges with water, and fold the other half over. Press the edges together well with a fork, then deep fry in butter until crisp and golden. Serve warm, with mint chutney or lemon pickle. One of the world's great appetizers. Adapted from Traditional Indian Cookery by Jack Santa Maria.