Samosas (Moosewood)

Name: Samosas (Moosewood)
Ingredients: Filling; 2 large potatoes, cooked and mashed; 1 cup finely minced onion; 2 medium garlic cloves, crushed; 1/2 teaspoon grated fresh gingerroot; 1/2 teaspoon mustard seeds (I use dry mustard); 1/2 teaspoon ground coriander; 1/2 cup diced carrot, cooked till just tender; 1/2 cup cooked green peas; cayenne pepper; 1 teaspoon salt; 1/2 lemon, juice of; 2 -3 tablespoons butter; Pastry; 2 cups flour; 1 teaspoon salt; 4 tablespoons melted butter; 1/3 cup yogurt; water

19 ingredients

18 steps

Ingredients

Filling
2 large potatoes, cooked and mashed
1 cup finely minced onion
2 medium garlic cloves, crushed
1/2 teaspoon grated fresh gingerroot
1/2 teaspoon mustard seeds (I use dry mustard)
1/2 teaspoon ground coriander
1/2 cup diced carrot, cooked till just tender
1/2 cup cooked green peas
cayenne pepper
1 teaspoon salt
1/2 lemon, juice of
2 -3 tablespoons butter
Pastry
2 cups flour
1 teaspoon salt
4 tablespoons melted butter
1/3 cup yogurt
water

Directions

1

Filling:
2

Heat butter in heavy skillet.
3

Add garlic, ginger, onion, salt and mustard seeds.
4

Saute 6-8 minutes, or till onion is soft and clear.
5

Combine all ingredients, except peas, and mix well.
6

Fold in peas last, taking care not to smash them.
7

Pastry:
8

Sift together flour and salt.
9

Add melted butter, yogurt and enough water to make a stiff dough.
10

Knead till smooth and elastic.
11

Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles.
12

Keep rolling and cutting till you've used all the dough.
13

Place a Tablespoon of filling (approximately) in the center of each circle, leaving edges free.
14

Brush edges with a little water, fold over and seal by pressing with a fork.
15

Heat a 3-inch pool of oil (vegetable, canola, or peanut oil) in a heavy skillet to about 365 degrees.
16

Make sure the oil is hot enough (it should bounce a drop of water on contact).
17

Fry samosas till golden.
18

Drain well and serve. Excellent with chutneys and raitas.