Vegetable samosas

PASTA
170 g flour
4 tablespoons of vegetable oil
Salt
1 dl of water

STUFFING
160 g peas
4 boiled potatoes
1 fresh hot green chili
1 onion
4 tablespoons oil
3 tablespoons parsley
1 tablespoon grated fresh ginger
1 teaspoon salt
1 tsp ground coriander
1 teaspoon cumin powder
1 pinch of red chili powder
1 teaspoon garam masala
2 tablespoons lemon juice
peanut oil for frying

The Samosas, stuffed dumplings typical of Pakistan and India, will serve as a starter but also as a tasty snack.

In a large bowl mix the flour and a pinch of salt, add the oil and mix the ingredients in order to obtain a crumbled.
Add the water a little at a time and begin to knead the dough-should not be too soft.
Put on a pastry Board and knead vigorously for about 10 minutes.
Wrap the dough in a piece of plastic wrap and refrigerate for about an hour.
Slice the onion and Brown in a little oil. Add ginger, chopped green pepper, peas, parsley and about 5 tablespoons of water.
Cover with the lid and cook over medium heat for 10 minutes.
Unite the potatoes cut into small pieces, spices, lemon juice, salt, stir well and cook for 5 minutes.
Turn off and let cool.
Take the dough, knead for another minute and divide into about 12 small balls.
Cut a disc of about 15 cm in diameter from each piece of dough and cut it in half with a knife.
Fold each half into a cone-disk seal the edges well folded inumidendoli with a little water.
Stuffed Vegetable Samosas with the filling and seal by folding the strip of dough with your fingers well moistened plucked right the edge to prevent spill over the filling.
While preparing Samosas heat plenty of oil.
Soak up the bundles in a single layer and cook over medium heat until golden on both sides.
Serve while still warm.