3 cups flour

1 teaspoon baking powder

1 teaspoon salt

3 tablespoons (UP) Gold Medal Koroneiki EVOO

3/4 cup water

2 cups cubed, cooked potatoes, drained

2 tablespoons (UP) Gold Medal Koroneiki EVOO

1 cup diced onion

2 cloves garlic, minced

1 teaspoon curry powder

1/4 to 1/2 teaspoon cumin, to taste

1 teaspoon fresh lime juice

1 teaspoon fresh grated ginger

1 cup frozen peas, thawed

1 small green serrano, seeded and minced fine

salt & pepper to taste

Cilantro Chutney  

2 cups chopped cilantro

1 fresh serrano pepper, seeded and chopped

3 cloves fresh garlic

1 teaspoon ground cumin

salt to taste

1/4 cup (UP) Gold Medal Koroneiki EVOO

the juice of two limes

2 tablespoons water

Combine the dry ingredients for the dough in a large bowl or the bowl of a food processor.  Add the water and olive oil and mix or pulse until a rough dough begins to form.  Add more water as necessary.  Knead the dough on a lightly floured surface until it becomes smooth and pliant.  Allow the dough to rest, covered for about 30 minutes while the filling is prepared.

Heat the olive oil over medium heat in a large heavy skillet or saute pan.  Add the chile, ginger, onions and garlic.  Saute until the onion is translucent, about three minutes.  Add the spices and cook for another minute or so until fragrant.  Add the potatoes and gently crush them with the back of a spoon to a desired lumpy consistency.  Add the peas and lime juice, cook for another minute and season to taste with salt and pepper.

Place all the chutney ingredients in to the bowl of a food processor or blender jar.  Pulse until finely pureed.  Adjust seasoning. 

Roll the dough in to a large round of 1/8" thickness.  Using a three inch round cutter cut out rounds.  Spoon 2 tablespoons of filling in to the center of each round, folding it in half to form a half-moon.  Seal the inside edges of each round with a little beaten egg and crimp the outside firmly with the tines of a fork.

In a large heavy pot, preheat safflower, grape seed or sunflower oil to 350.  Drop the samosas in just a few at a time, being careful not to overcrowd the pan and drop the temperature.  Fry the samosas, flipping once, until both sides are golden brown, about 2 minutes per side.  Serve warm with cilantro chutney.

*Reccomended oils for deep frying:  grape seed, high oleic safflower, or high oleic sunflower