DOUGH:
1 c All-purpose flour
1/2 ts Salt
2 tb Butter; melted
1 tb Plain yogurt; up to 3 tb
1 tb Water; cold, up to 3 tb
FILLING:
1 md Potato; peeled and diced
1 Carrot; peeled and diced
2 tb Butter
1/2 c Onion; chopped
2 cl Garlic; minced
1 ts Fresh ginger; grated
1 ts Salt
1/2 ts Ground coriander
1/4 ts Cumin
1/4 ts Turmeric
1 Cayenne pepper; to taste
3/4 c Frozen green peas; thawed
2 tb Water
1 tb Lemon juice
To make dough: Sift flour and salt together into a mixing bowl.
Add the melted butter and yogurt and stir with a wooden spoon
until the dough resembles a coarse, crumbly meal. Add cold water
by the tb full until the dough can be gathered into a ball.
Knead on a lightly floured surface for 5-10 minutes, until the
dough is smooth and elastic. Shape into a ball and sit in a loosely
covered bowl while you prepare the filling.
To prepare filling: Cook potatoes and carrot in water until soft.
Drain well, and set aside. Melt 2 tb butter in a skillet, and
the onion, garlic, and ginger and saute until soft. Add salt,
coriander, cumin, turmeric,and cayenne, and cook, stirring, until
mixture forms a paste and continue cooking for 2 minutes. Add the
drained vegetables, and cook over medium high heat, stirring
constantly, for 5 minutes. Carefully stir in thawed peas, add water
and lemon juice, reduce heat to low, cover and cook another
5 minutes. Remove filling from heat, and cool.
To shape the samosas: Pinch off enough dough to make a ball 1 inch
in diameter. On lightly floured surface, roll into a 3-1/2 to 4"
circle. Cut the circle in half, moisten one of the edges and fold
in over on itself and press to seal, making a cone shape. Fill
the cone with vegetable mix. Press to seal. OR... Cut into
squares, fill, and fold into triangles.
Heat oil in deep fryer to 370 degrees F and fry samosas, removing
them as soon as they are brown and crispy. Drain on paper
towelling, and keep warm in the oven until you have fried them
all.
Filled samosas can be refrigerated in an air-tight container up to
3 hours before frying, but not overnight.
Serve as an appetizer, with mango chutney as a side.
I have used a Puff Pastry or Phyllo dough, and baked them, and
they are just as wonderful. Less calories too, and less fat.
