Mini Vegetable Samosa

I made these for a party a while ago and they went down a storm. I was a little tipsy though and managed to burn my hand (on the oil) and mouth (by being greedy with hot food). They were pretty tasty though.

RECIPE:

INGREDIENTS:
PASTRY:
450g plain flour
1 teaspoon salt
4 tablespoons vegetable oil

FILLING:
400g potatoes (cut into 1/4s)
1/2 cup peas
1 1/2 teaspoons cumin seeds
1/2 teaspoon coriander seeds
2 tablespoons oil
1/2 onion (finely chopped)
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala
2 green chilies (chopped)
1 teaspoon grated ginger
1 1/2 tablespoons lemon juice
2 tablespoons fresh coriander (chopped)
Oil for frying.

DIRECTIONS:
Make the pastry sift the flour and salt into a large bowl. Add the oil and combine with your hands until it resembles fine breadcrumbs. Gradually add 185ml of warm water and combine to form a dough. Knead the dough for about 5 minutes. Cover and set aside for 15 minutes.
Meanwhile, Cook the potatoes for 15 minutes until tender. Drain, cool and cut into small cubes. Cook the peas for 2 minutes in boiling water. Drain and set aside.
Place a dry fryin pan over a medium heat and dry roast the cumin, coriander seeds. Grind in a pestle & mortar or spice grinder into a fine powder. Heat the oil in the pan and fry the onions over a medium heat for about 4-5 minutes until soften and lightly browned. Stir in the spice mix, turmeric, garam masala, potatoes, chilli and ginger and stir gently for 1 minute. Add the lemon juice and a little salt & pepper to your taste. Add the coriander leaves combine gently. Remove from heat and cool.
Roll out the dough on a floured surface quite thinly (about 3mm). With an 8cm circular cutter, cut out about 30 circles. Spoon about 1/2 tablespoon of filling into the centre then with a little water moisten the edges. Bring the edges together to form semi circles and press together using a fork. On a floured plate, arrange the samosas and cover until needed.
Heat some oil in a pan (about 10cm depth). Drop each samosa into the oil and cook until each is browned on both sides. Drain on paper towels.

SERVING:
You can fry before needed and serve cold, or heated in the oven for 10 minutes at 150ºC. Serve with tasty raita to dip them in.
TIP: You can prepare them up to the point of frying and freeze for up to 3 months.