Samosa也称为咖喱角，是印度和南亚地区很有名的小食。在印度定居时每逢下雨天我们都喜欢来一杯热茶，再加上两只热辣辣炸得酥脆的咖喱角，一边享用一边赏雨，非常的悠闲惬意。
今天俊爹几个大学朋友和家人约好一起来看望俊爹，我趁俊宝和俊爹午觉的时候做了这个咖喱角，等下午朋友们来了一起喝茶吃咖喱角。
Samosa is a stuffed pastry, a common snack in India, we have a similar version in Malaysia called "curry puff" made in different shape, but tasting as good. Nothing is more enjoyable to have some hot samosa with a cup of tea in a cold, cozy afternoon.
A few friends decided to come over and visit this weekend, I made this samosa for snack, and our friends love it very much!
材料：（可做 12 只咖喱角）
酥皮材料：
1 杯 中筋面粉/All purpose Flour (Maida)
1 1/2 大勺 硬麦粉/Semolina Powder Optional
1/2 小勺 盐
1 小勺 印度藏茴香/Carom seeds (Ajwain)
3 大勺 酥油/融化的黄油
1/2 (+ - 1 tbsp) 杯 温水
咖喱角馅：
2 只大型/550 克 的土豆/马铃薯 煮熟去皮
1/2 杯 冷冻青豆
2 只 青辣椒 切碎
2 小勺 芫荽粉 Coriander powder
1 小勺 印度五香粉/Garam Masala
1 小勺 孜然
1 小勺 芒果粉/Dried Mango Powder 或用1/2 大勺 的青柠汁代替
1 小勺 食盐
酥皮材料：
1 杯 中筋面粉/All purpose Flour (Maida)
1 1/2 大勺 硬麦粉/Semolina Powder Optional
1/2 小勺 盐
1 小勺 印度藏茴香/Carom seeds (Ajwain)
3 大勺 酥油/融化的黄油
1/2 (+ - 1 tbsp) 杯 温水
咖喱角馅：
2 只大型/550 克 的土豆/马铃薯 煮熟去皮
1/2 杯 冷冻青豆
2 只 青辣椒 切碎
2 小勺 芫荽粉 Coriander powder
1 小勺 印度五香粉/Garam Masala
1 小勺 孜然
1 小勺 芒果粉/Dried Mango Powder 或用1/2 大勺 的青柠汁代替
1 小勺 食盐
Ingredients（For 12 samosas）：
For the Shells：
1 Cup of All purpose Flour (Maida)
1 1/2 tbsp Semolina Powder Optional
1/2 tsp of salt
1 tsp of carom seeds (Ajwain)
3 tbsp melted butter/ ghee
1/2 Cup Lukewarm Water (+ - 1 tbsp)
Filling：
2 large/550 gm of potatoes, boiled and peeled
1/2 Cup Green Peas
2 Green chillies Chopped
2 tsp Coriander powder
1 tsp Garam Masala
1 tsp Cumin seeds
1 tsp Dried Mango Powder (could use some lime juice as substitute)
1 tsp Salt
1. 把土豆/马铃薯洗干净后入高压锅加水压5分钟后自然出气。（或用煮/蒸的方式煮熟土豆也可）。
2. 取出土豆/马铃薯，用凉水冲至不烫手后去皮切丁。把其他的材料也一起准备好，辣椒和芫荽切碎。
3. 在一口锅里热上两大勺油，加入孜然爆香后加入切碎的青辣椒和青豆煸炒1分钟，加入芫荽粉，印度五香粉/garam masala和食盐。
4. 加入土豆/马铃薯丁，翻匀煸炒8分钟左右，如果喜欢土豆/马铃薯泥状的内馅间中可以用勺子把土豆/马铃薯压压。加入切碎的芫荽和芒果粉，拌匀熄火冷却备用。
1. Wash and pressure cook potatoes for 5 minutes, let the pressure release naturally, this will let the potatoes continue to cook a little more.
2. Remove the potatoes from the pressure cooker, place it under cold running water to cool, peel the skin and cut it into small cubes. Prepare other ingredients accordingly, finely chopped green chillies and coriander leaves.
3. Heat up 2 tbsp of oil in a cookware, fried cumin seeds until it starts crackling, add chopped green chilies and green peas, stir for 1 minute, add coriander powder, garam masala and salt.
4. Add the potato cubes, stir well and cook for about 8 minutes, use a potato masher to press the potatoes a little if you like. Add dried mango powder and chopped coriander leaves, mixed well and let cold.
5. 把中筋面粉，硬麦粉，黄油/酥油，盐和温水揉成一个比较硬的面团。盖上微湿的布饧面20分钟。
6. 取出面团再稍微揉揉，分割成六个等份，搓成圆球。
7. 取出一只圆球，擀开成椭圆形，擀面的时候不要用手粉。用个小刀把椭圆形切半，成两个半圆型。
8. 在半圆型周边用小刷子或手指抹上一点水，然后把横线部份对折粘起成一个圆锥，把粘合部分用手压压粘稳。把圆锥转180度，粘合部份面向自己，圆形的部分对外（如图）。
9. 用个小勺把馅料填入圆锥里，尽量压实。在圆形的部分打一个小折（如图），然后和刚刚粘合的部分对中粘合压实，再由中间部分慢慢地用手指捏合，把捏好的咖喱角放到桌面上整成三角形，把剩下的面团材料都依样处理好。
10. 锅里热上2寸油，中火把咖喱角炸成金黄色, 沥干。
5. Knead together all purpose flour, semolina powder, salt, butter/ghee and lukewarm water to form a stiff dough. Cover it with a damp towel, and let it sit for about 20 minutes.
6. Take the dough out and knead it a little more, divide the dough into 6 equal parts and roll them into balls.
7. Take one ball and roll it out into an oblong shape, do not use any flour or oil while rolling. Use a knife to cut the center part to make it into two semicircles.
8. Lightly spread some water at the edge of the semicircle using a brush or your fingertip, pick it up and seal the straight side by pinching the edges together to form a cone. Turn the sealed side towards you and the round circumference side at the opposite.
9. Fill the cone with potato filling, press the filling down as much as you can so that the samosa will not be hollow after frying. Make a small fold over the circumference side right opposite where the straight line was sealed just now (See picture).
10. Join both the opposite side of folds in the middle and slowly pinch and seal the samosa from the middle alongside the opening to seal it completely. Once it is properly sealed, you can then place it on the countertop and shape the samosa into a triangular shape. Repeat the same steps for all the remaining dough and ingredients.
11. Heat 2 inches of oil at medium heat and fry the samosa until golden brown. Drain and serve warm with Ketchup and green chutney.
趁热沾点芫荽青酱或番茄酱吃。
