Indian Samosas

Ingredients

PASTRY 3 cup flour 1/2 tsp salt 4 tbsp melted butter 1/2 cup yogurt 1/4 cup water FILLING 3 tbsp butter 1 medium onion, finely chop chopped 1 tart green apple, cored and finely, chopped 1 clove garlic, minced 2 tsp ground cumin 1 tsp turmeric 1/2 tsp coriander 1 1/2 tsp salt 1/8 tsp ground black pepper 1/4 tsp crushed dried red peppers 1 lb potatoes, peeled, cooked and riced 1/2 cup fresh peas (or thawed frozen), cook, ed 3 to 4 tablespoons yogurt 1 vegetable oil

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Preparation
 
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 3-inch
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

 

 
Servings: 25

 

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