Instructions: In a saucepan, boil potatoes in salted water 15-20 minutes or until tender.

Drain well, return to saucepan and shake over low heat a few moments or until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain well.

Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat and cool.

Sift flour into a bowl. Cut in butter finely until mixture resembles bread crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces.

Form each piece in a ball and roll each ball on a lightly floured surface to a 6" circle. Cut each circle in half. Divide filling equally among semicircles of pastry.

Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely. Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375F degrees or until a 1/2" cube of day-old bread browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes or until golden brown. Drain on paper towels. Serve hot with Mango Chutney.

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