Indian Samosas
If you want to add an exotic touch to dinner, try this scrumptious side dish that will have you savoring every bite.
Yield
25 servingsPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
butter
melted |
|
| ½ | cup |
yogurt, plain
|
|
| ¼ | cup |
water
|
|
| 3 | tablespoons |
butter
|
|
| 1 |
onions
finely chopped |
*
|
|
| 1 |
apples
green, tart, cored, finely chopped |
*
|
|
| 1 |
garlic cloves
minced |
*
|
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
turmeric
|
|
| ½ | teaspoon |
coriander
|
|
| 1 ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
red pepper flakes
crushed, dried |
|
| 1 | pound |
potatoes
peeled, cooked, diced |
|
| ½ | cup |
green peas
fresh or thawed frozen, cooked |
|
| 1 |
vegetable oil
|
*
|
|
| 4 | tablespoons |
yogurt, plain
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
butter
melted |
|
| 118 | ml |
yogurt, plain
|
|
| 59 | ml |
water
|
|
| 45 | ml |
butter
|
|
| 1 | each |
onions
finely chopped |
*
|
| 1 | each |
apples
green, tart, cored, finely chopped |
*
|
| 1 | each |
garlic cloves
minced |
*
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
turmeric
|
|
| 2.5 | ml |
coriander
|
|
| 7.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
red pepper flakes
crushed, dried |
|
| 453.6 | g |
potatoes
peeled, cooked, diced |
|
| 118 | ml |
green peas
fresh or thawed frozen, cooked |
|
| 1 | x |
vegetable oil
|
*
|
| 6E+1 | ml |
yogurt, plain
|
|
Directions
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 sauté until just tender. Add the spices, salt, black and red peppers, and sauté, 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 pastries.
