Dough:
2 cups flour
1/2 tsp salt
1 cup buttermilk or yogurt
extra flour, as needed
1. Place flour in a medium-sized bowl. Mix in the salt.
2. Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough.
3. Add extra flour, as needed, to keep dough from being sticky. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.
Filling:
2 large potatoes
1 TBSP butter
1 TBSP dried minced onion
2 medium cloves garlic
1 tsp. ground ginger
1 tsp. mustard seeds
1 tsp. dried coriander
3/4 tsp. salt
1 1/2 cups frozen green peas
2 TBSP lemon juice
cayenne, to taste
1. Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
2. Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seed, coriander, and salt. Saute over medium heat for a minute or two. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.
Dipping Sauce:
1/2 cup cider vinegar
1/2 cup water
3 TBSP brown sugar
1 small clove garlic, minced
1 tsp. salt
1. Place all ingredients in a small saucepan. Stir until the sugar dissolves.
2. Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly
3. Serve warm or at room temperature with hot Samosas.
To Assemble and Bake:
1. Preheat oven to 400 degrees. Generously oil a baking sheet.
2. Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.
3. Place approx. 1 1/2 TBSP filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with the fork.
4. Place the Samosas on the oiled baking sheet. Brush the tops with oil. Bake for about 25 minutes, turning over halfway through cooking time.
5. Serve warm with dipping sauce.
1 1/2 hours to prepare, 25 minutes to bake.
Yield: 15 or 16 medium sized pastries
from The New Moosewood Cookbook by Mollie Katzen
2 cups flour
1/2 tsp salt
1 cup buttermilk or yogurt
extra flour, as needed
1. Place flour in a medium-sized bowl. Mix in the salt.
2. Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough.
3. Add extra flour, as needed, to keep dough from being sticky. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.
Filling:
2 large potatoes
1 TBSP butter
1 TBSP dried minced onion
2 medium cloves garlic
1 tsp. ground ginger
1 tsp. mustard seeds
1 tsp. dried coriander
3/4 tsp. salt
1 1/2 cups frozen green peas
2 TBSP lemon juice
cayenne, to taste
1. Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
2. Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seed, coriander, and salt. Saute over medium heat for a minute or two. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.
Dipping Sauce:
1/2 cup cider vinegar
1/2 cup water
3 TBSP brown sugar
1 small clove garlic, minced
1 tsp. salt
1. Place all ingredients in a small saucepan. Stir until the sugar dissolves.
2. Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly
3. Serve warm or at room temperature with hot Samosas.
To Assemble and Bake:
1. Preheat oven to 400 degrees. Generously oil a baking sheet.
2. Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.
3. Place approx. 1 1/2 TBSP filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with the fork.
4. Place the Samosas on the oiled baking sheet. Brush the tops with oil. Bake for about 25 minutes, turning over halfway through cooking time.
5. Serve warm with dipping sauce.
1 1/2 hours to prepare, 25 minutes to bake.
Yield: 15 or 16 medium sized pastries
from The New Moosewood Cookbook by Mollie Katzen
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