---------- Recipe via Meal-Master (tm) v8.02
  Categories: Afghan, Vegetarian, Appetizers
       Yield: 20 servings
       1 c  Fine matzoh meal
       1    Egg; beaten
     1/4 ts Salt
     1/2 c  Cold water, approx.
       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.