Vegetables Samosa

4 Boiled potatoes, finely chopped
1 packet mushrooms, chopped
2 boiled carrots, finely chopped
1 cup parsley, nicely chopped
1 large Onion, chopped
3 Lavash Bread
Curry powder, black pepper and salt for seasoning
Procedure
Sauté all the ingredients separately and then season to taste; add in curry powder, pepper and salt. After that add in the chopped parsley and mix well. Once cool to handle, fill the pieces of thin Lavash bread with the prepared mixture. Wrap carefully. Traditional samosas are often triangular but you can create shapes of your choice. Make sure to wrap entirely so that the ingredients don't come out when frying. Set a non-stick frying pan on the heat and grease with enough oil to fry. Put the samosas inside and once one side is fried and crispy turn it over to do the other side as well. Repeat this until your ingredients are over.
Samosa Sauce
This sauce can be very hot or mild; so it is a matter of choice.
Take a mixing bowl and combine well tomato paste, red chili , a little sugar and a few drops of vinegar. Some would like to add Tamarind dissolved in a little water. Mix all the ingredients to prepare the sauce. Season to taste with salt and desired pepper.
Transfer samosas to your serving dish covered in the sauce. Bon Appetit!