Recipe - Indian Samosas

PASTRY
3 cup Flour
One half teaspoon Salt
4 tablespoon Melted butter
One half cup Yogurt
One fourth cup Water

FILLING
3 tablespoon Butter
1 md Onion, finely chop chopped
1 Tart green apple, cored and
finely chopped
1 Clove garlic, minced
2 teaspoon Ground cumin
1 teaspoon Turmeric
One half teaspoon Coriander
1 One half teaspoon Salt
1/8 teaspoon Ground black pepper
One fourth teaspoon Crushed dried red peppers
1 pound Potatoes, peeled, cooked
and riced
One half cup Fresh peas (or thawed
frozen), cooked
3 To 4 tablespoons yogurt
Vegetable oil

Pastry: Sift flour and salt into bowl. Stir in melted butter, then
yogurt, then water. Stir together until blended. Dough will appear
dry and lumpy. Roll dough on pastry board and cut into 2 to 3inch
circles . Filling: In a large frying pan, melt butter over moderate
heat.

Add onion, apple and garlic and saute until just tender. Add the
spices, the salt, and the black and red peppers, and saute, stirring
for 5 minutes. Stir in potatoes and peas. Adjust seasoning. Add
yogurt. Chill.

Assembly: Place 1 tablespoon chilled filling on dough circle. Fold
over to form a semicircle. Moisten edges with a little water and
pinch to seal. Repeat rolling and filling.

Place 2 cups vegetable oil in large frying pan or wok and heat over
high heat. Fry pastries 4 or 5 at a time, turning once, until they
turn a deep golden brown. Drain on paper tow towels. Serve hot.
Makes 25 to 30 past pastries.

Adapted from "Ethnic Cuisine " by Elizabeth Rozin.

From the San Francisco Chronicle, 8/18/88.

Posted by Stephen Ceideburg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip