*Oil 2 tbsp
*Small Onion, finely chopped 1
*Clove Garlic, crushed 1-2
*Cumin 1 tsp
*Chili Flakes 1/2-1 tsp
*Curry Powder 1 tbsp
*Lentils 1 cup
*Large potato, finely chopped 1
*Fresh or frozen peas 1 cup
*Flour 1 tbsp
*Water, extra 1/4 cup
*All-purpose flour 3 cups
*Oil 3 tbsp
*Warm water 1 cup
In a skillet, over medium heat, add canola oil, onion, garlic, curry powder, cumin, chili flakes, cook 1 minute, stirring.
Add lentils, cook, and continue stirring for 2 minutes; add potatoes, peas, and water, bring to the boil, reduce heat, and simmer, covered 20 minutes or until potatoes are tender.
Blend flour with second water, add to mixture, and stir until mixture boils and thickens.
To make pastry, sift flour into bowl, stir in canola oil, and add cumin, gradually stir in enough water to mix to form dough.
Knead on lightly floured surface for about 5 minutes or until smooth. Cover, let stand 10 minutes. Divide pastry in half, roll each half to 1/8 inch (3 mm) thickness. Cut into rounds/squares using 3.5 inches (9 cm) cutter.
Place 1 tsp (5 mL) of filling into centre of each round, brush edges of pastry lightly with water and fold in half. Press edges together with thumb and finger.
Repeat with remaining pastry and filling. Deep fry samosas a few at a time until golden brown (about one to two minute); drain on paper towel.
serve hot with tammarind sweet chutney,ketchup