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Samosas
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Source: Moosewood Cookbook
| Dough: | |
| 2 1/2 cup | flour |
| 1/2 tsp | salt |
| 1 cup | buttermilk |
| yogurt, alternative | |
| Mix flour and salt. Make well in center, add yogurt. Mix until smooth dough. Add extra flour as needed to keep dough from being sticky. Knead 5 minutes. Cover lightly and refrigerate. The filling: | |
| 2 large | potatoes, peeled, 1 inch pieces, boiled |
| 1 tbsp | butter |
| 1 cup | finely minced onion |
| 2 cloves | garlic, minced |
| 1 tbsp | grated ginger |
| 1 tsp | mustard seeds |
| 1 tsp | coriander seeds, ground |
| 3/4 tsp | salt |
| 1 1/2 cups | green peas |
| 2 tbsp | lemon juice |
| cayenne pepper | |
| Melt butter, add onion, garlic, ginger, mustard seeds, coriander and salt. Saute then add mashed potatoes and remaining ingredients. Mix well, do not mash the peas. Cool 15 minutes before filling the pastry. Preheat oven to 475 degrees. Oil a baking sheet. Roll 1 inch balls of dough into 5 inch circles. Place 1 1/2 tbsp filling in center, fold over like turnover. Brush the edges with water, fold the edges together to make a small hem. Crimp firmly with a fork. Heavily flour if you want to freeze or store them. Bake 15 minutes at 425 degrees, then reduce heat to 375 and bake 10 minutes more. Turn over when you turn down the heat. Dipping sauce: | |
| 1/2 cup | cider vinegar |
| 1/2 cup | water |
| 3 tbsp | brown sugar |
| 1 clove | garlic, minced |
| 1 tsp | salt |
Heat to boilng, simmer 10 minutes.
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