Indian samosas

Yield: 25 servings

Measure Ingredient
3 cups Flour
½ teaspoon Salt
4 tablespoons Melted butter
3 tablespoons Butter
1 medium Onion, finely chop chopped
1 \N Tart green apple, cored and finely chopped
1 \N Clove garlic, minced
2 teaspoons Ground cumin
1 teaspoon Turmeric
½ teaspoon Coriander
1½ teaspoon Salt
½ cup Yogurt
¼ cup Water
⅛ teaspoon Ground black pepper
¼ teaspoon Crushed dried red peppers
1 pounds Potatoes, peeled, cooked and riced
½ cup Fresh peas (or thawed frozen), cooked
3 \N To 4 tablespoons yogurt
\N \N 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 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

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