Indian Samosa

FILLING:--
1 cup dry green or yellow split peas, rinsed
2½ cups water
2 medium potatoes
1 tsp salt
1 tbsp SIDS CHILLI & LIME OIL
1 medium red onion, chopped
1½ tsp minced fresh ginger
2 tsp ground coriander, with a few whole coriander seeds sprinkled in
1 tsp garam masala
1-2 tsp salt
Rice bran oil, for deep frying
Chutney or Tuimato Sauce for dipping
DOUGH:--
2 cups all-purpose flour, whole wheat flour preferred
½ tsp salt
½ cup plain yogurt
¼ cup rice bran oil

In a medium saucepan, combine split peas and water. Bring them to a boil, reduce heat, cover, and simmer until peas are tender, about 35-45 minutes. Drain peas, and set aside.
Boil potatoes with 1 teaspoon salt until they are tender. Drain, and mash the potatoes.
Meanwhile, prepare the dough. Combine flour and salt in a medium-sized bowl. Make a well in the centre and add yoghurt and oil. Mix ingredients until they form a ball.
Turn the dough onto a lightly floured surface and knead it until it is smooth, about 2-3 minutes. Cover dough, and set it aside for 30 minutes.
Heat SIDS CHILLI & LIME OIL in a heavy frypan. Add onions and cook, stirring frequently, until they are translucent. Add ginger, and continue stirring for another minute. Add coriander, garam masala, salt and cook, stirring, for about a half minute more. Add potatoes and peas, and mix well. Set filling aside.
On lightly floured surface, roll out the dough into a rectangle measuring about 30x45 cm. Cut dough into 7 cm squares.
Place 1 scant tablespoon of filling on each square. Use your fingers to moisten edges of dough with water, and fold dough diagonally in half to make a triangle. Press edges firmly together to seal in the filling.
Heat 2.5 cm oil in a heavy frypan until it is hot but not smoking, about 175-190°C. Fry samosas until golden, turning once. Drain samosas on paper towels, and keep them hot.
Transfer samosas to a heated serving dish, and serve them with chutney or Tuimato Sauce.