Potato and Pea Samosas

Dough

2 cups all-purpose flour

1/2 teaspoon salt

5 tablespoons ghee (clarified butter), room temperature

½

-1 cup ice water

Sauce

3 tablespoons garlic jelly

2 tablespoons lime juice

2 tablespoons water

½

tablespoon hot sauce

Filling

1 tablespoon black mustard seeds

1 tablespoon yellow mustard seeds

1 tablespoon ghee

1 teaspoon turmeric

1 teaspoon garam masala

1/2 teaspoon black pepper

¼

-inch piece fresh ginger, grated

6 medium potatoes, boiled, peeled and cut into 1/3-inch cubes

1 cup peas, steamed

Salt, to taste

Vegetable oil, for frying

For the dough: In a food processor combine the flour and salt. Pulse several times. Add the ghee and pulse until it resembles coarse bread crumbs. With the processor running, drizzle in enough water to form a dough that is soft and elastic.

Transfer the dough to a bowl, cover and let rest for 1 hour.

For the sauce: In a small bowl, whisk together the jelly, lime juice, water and hot sauce. Set aside. If desired, the sauce can be heated briefly just before serving.

For the filling: In a large saute pan over low, toast both mustard seeds. Once the seeds begin to pop in the pan, add the ghee, turmeric, garam masala, pepper and ginger. Saute for 2 minutes, then add the potatoes.

Remove the pan from heat, then stir in the peas and season with salt. Set aside.

When the dough is ready, shape it into a log and cut it into 16 pieces. On a lightly floured surface, roll each piece into a 5-inch circle. Use a finger dipped in water to moisten the edges.

Place 1 to 2 tablespoons of the potato mixture in the center of each circle, then fold the edges together to form a half-circle. Use a fork to crimp and seal the edges.

In a large, heavy saucepan over medium-high, heat 2 inches of oil to 300 degrees. Working in batches, add the samosas and fry until golden, about 3 to 4 minutes, using a spoon to turn them as needed in the oil.

Transfer the samosas to paper towels to drain. Serve with the dipping sauce.

Serves four.