Meat-Filled Samosas

Combine flours and 1/2 teaspoon salt in large bowl. Stir in 2 tablespoons oil with fork; mix until mixture resembles fine crumbs. Gradually stir in enough water, about 1/3 cup, until dough forms a ball and is no longer sticky. Place dough on lightly floured surface; flatten slightly. Knead dough 5 minutes or until smooth and elastic. Divide dough in half and form 2 ropes, each about 9 inches long and 1 inch thick. Wrap in plastic wrap; let stand 1 hour.

Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium heat. Add onion, garlic and ginger; cook and stir 5 minutes or until onion is softened. Crumble meat into skillet; cook 6 to 8 minutes or until browned, stirring to separate meat. Spoon off and discard fat. Stir in Garam Masala and remaining 3/4 teaspoon salt. Add peas, tomato, cilantro and jalapeño to skillet; mix well. Cover and cook 5 minutes or until peas are heated through. Cool to room temperature before filling samosas.

To form samosas, divide each rope of dough into 9 equal portions. Roll each piece on lightly floured surface into 4- to 5-inch round. Keep remaining dough pieces wrapped in plastic wrap to prevent drying. Cut each round of dough in half, forming 2 semi-circles. Moisten straight edge of 1 semi-circle with water and fold in half; press moistened edges together to seal. Spread dough apart to form cone; fill with 2 teaspoons meat filling. Press meat mixture into cone, leaving 1/2 inch of dough above meat mixture. Moisten edges of dough and press firmly together. Place samosas on work surface and seal edges with fork.

Heat 3 to 4 inches oil in large heavy skillet over medium-high heat to 375°F on deep-fat thermometer. Cook 4 to 6 samosas at a time 3 to 4 minutes or until crisp and golden. Drain on paper towels. Serve with Cilantro Chutney, if desired.