Subj : 9/5 Intl Samosa Day - 4
To : All
From : Dave Drum
Date : Fri Sep 05 2025 05:26 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Indian Samosas
Categories: Potatoes, Vegetables, Herbs, Dairy, Pastry
Yield: 25 Servings
MMMMM---------------------------PASTRY--------------------------------
3 c A-P flour
1/2 ts Salt
4 tb Melted butter
1/2 c Yogurt
1/4 c Water
MMMMM--------------------------FILLING-------------------------------
3 tb Butter
1 md Onion, finely chop chopped
1 Tart green apple, cored and
- fine chopped
1 cl Garlic; minced
2 ts Ground cumin
1 ts Turmeric
1/2 ts Coriander
1 1/2 ts Salt
1/8 ts Ground black pepper
1/4 ts Crushed dried red peppers
1 lb Potatoes; peeled, cooked
- riced
1/2 c Peas; thawed if frozen,
- cooked
3 tb (to 4 tb) yogurt
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" 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
RECIPE FROM:
https://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... If the gods had meant me to be thin they wouldn't have invented chips.
--- ProBoard v2.17 [Reg]
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
