FILLING: Heat small amount of oil in a wok. Fry potato cubes until lightly browned, lift out and set aside. Add the cauliflower pieces and fry until almost cooked. Drain on paper towel.

In another skillet, heart the ghee, add the coconut, cumin seeds, ginger, chilies and peas. Fry for 1 minute and then add the preheated cauliflower along with the cayenne, turmeric, sugar and salt. Fry for a few minutes love medium heat and then add the raisins. Cover and simmer for 8 to 10 minutes. Uncover and continue to cook until the moisture is absorbed. Add the roasted cumin and coriander. Stir in the peanuts and cilantro. Remove from the heat and cool before stuffing into samosas.

PASTRY: Combine flour and salt, mix in 3 tbsp oil and ware 1 Tbsp at a time until the mixture resembles a soft sigh. Knead until smooth. Divide dough evenly into 20 portions. Roll each portion into a ball and cover with a damp towel and let rest for 30 minutes.

Roll each ball into a disk about 3 1/2" diameter. Cut each circle in half and fold into cone, sealing the edges with a moistened fingertip. Full come with from the top with vegetable filling. Moisten the top of the cone and seal. Repeat with the remaining dough.

Heat oil for deep frying and fry pastries until golden brown and crisp. Serve hot with chutney.