DOUGH
1 c  Fine matzoh meal
1    Egg; beaten
1/4 ts Salt
1/2 c  Cold water, approx.

VEGETABLES
1 tb Corn oil
1 md Onion; chopped
1 Garlic clove; chopped
1 Potato; peeled
– cut into small pieces
1/2 c Cauliflower (chopped)
1 Carrot; chopped (1/2 C.)
1/2 c Green peas, fresh or frozen
1/2 c Thin-sliced green beans
1/4 ts Salt
1/4 ts Freshly ground black pepper
1 c Corn oil, for deep-frying

Mix the meal, egg and salt together, adding just enough water to make a
moist dough that holds together. Set aside. Heat the oil in a skillet, add
the onion and garlic, and stir-fry over moderate heat until light brown,
about 3 min. Set aside. Take the potato and 1/2 C. each of any other 3
vegetables and blanch in boiling water for 5 minutes. Drain well. Add these
to the pan with the onion and garlic and stir-fry over moderate heat for 3
minutes, to mix well. Add salt and pepper. Cool. Take 1 heaping T. of the
dough and press it out on a flat surface into a 2 1/2 inch square. Put 1 T.
of the vegetable mixture on the bottom half of the square and fold it over
into a triangle. Prepare all the samoosi this way. Heat the oil in a wok or
skillet and brown the turnovers over moderate heat for about 3 minutes.
Drain on paper towels. Serve warm. Makes about 20 turnovers.