Vegetable Pasties (Sabzi Samosa) Recipe

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Hina from Karachi
Ingredients
  1. FOR THE PASTRY
  2. 4 oz. plain flour
  3. pinch of salt
  4. 1 oz. buti'er
  5. 2 tablespoons warm milk
  6. FOR THE STUFFING
  7. 1 onion
  8. 2 green chills
  9. ½ -inch fresh root ginger
  10. 1 teaspoon fresh coriander leaves
  11. Oil for frying
  12. ½ teaspoon mustard seeds ½ teaspoon turmeric powder
  13. 4 oz. peas, shelled
  14. ½ teaspoon garam masala
  15. Salt to taste
  16. 4 oz. potatoes, boiled and cubed
  17. 2, teaspoons lemon juice
Method
  • Make the pastry as described in the previous recipe. Finely mince onion, chillis, ginger and coriander leaves, separately. Heat some oil in a pan and fry mustard seeds. When they begin to crackle add onion and fry till golden. Add chillis, ginger, and turmeric, fry for two minutes and add peas, garam masala and salt. Cook till peas are done. Add pota¬toes, coriander leaves and lemon juice, mix well and cook for one more minute. Remove from heat and cool. Fill and cook samosas as described in previous recipe
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