MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Samosas
Categories: Indian
Yield: 4 Servings

MMMMM--------------------------FILLING-------------------------------
2 lg Potatoes; cooked and mashed
1 c Onion; finely minced
2 cl Garlic; crushed
1/2 ts Fresh ginger; grated
1/2 ts Mustard seeds
1/2 ts Ground coriander
1/2 c Carrots; diced & cooked
-until just tender
1/2 c Green peas; cooked
1 ts Salt
1/2 Lemon; juice of
2 tb Butter; up to 3 tb
Cayenne pepper; to taste

MMMMM---------------------------PASTRY--------------------------------
2 c White flour
1 ts Salt
4 tb Butter; melted
1/3 c Yogurt
Water

Preparation time: 1 hour (before frying)

These are turnovers with a yogurt pastry and a curried vegetable
filling. They are deep-fried until golden and crisp, and served
immediately. You can assemble them several hours in advance, storing
them in refrigeration until frying time. Serve them with chutney and
plenty of raita and chunks of fresh, raw fruits and vegetables.

Filling:

Heat butter in heavy skillet. Add garlic, ginger, onion, salt, and
mustard seeds. Saute 6-8 minutes, or until onion is soft and clear.
Combine all ingredients, except peas, and mix well. Fold in peas
last, taking care not to smash them.

Pastry:

Sift together flour and salt. Add melted butter, yogurt, and enough
water to make a stiff dough. Knead until smooth and elastic. Roll out
very thin (1/4") on a floured board and cut into 4" circles. Keep
rolling and cutting until you've used all the dough. Place
approximately 1 tb of filling, or more, in the center of each circle,
leaving edges free. Brush edges with a little water, fold over, and
seal with a fork.

Procedure:

Heat a 3" pool of vegetable oil in a heavy skillet to about 365°F.
Make sure the oil is hot enough (it should bounce a drop of water on
contact). Fry samosas until golden. Drain well and serve.

Recipe by Moosewood Cookbook

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