These are a lot of work, but probably my all time favorite Indian recipe. My sister Al and I can eat this whole recipe ourselves. For the record: Dijon mustard is not the best substitute for mustard seed, and sour cream is not as good as yogurt in this recipe. Believe me, in my sparsely-stocked newlywed kitchen I tried!
Samosas
Prep time
Cook time
Total time
Serves: 6
Ingredients
Filling:
- 2 large potatoes, cooked and mashed
- 1 c finely minced onion
- 2 medium cloves crushed garlic
- ½ t fresh grated ginger root
- ½ t mustard seeds
- ½ t dried coriander
- ½ c diced carrots, cooked until tender
- ½ c cooked green peas (petite)
- Cayenne pepper to taste
- 1 t salt
- Juice from ½ lemon
- 2-3 T butter
Pastry:
- 2 c white flour
- 1 t salt
- 4 T melted butter
- ⅓ c yogurt
- Water
Instructions
Filling: Heat butter in skillet. Add garlic ginger, onion, salt and mustard seeds. Saute 6-8 minute, or until onion is soft and clear. Combine all ingredients except peas and mix well. Fold in peas last taking care not to smash them.
Pastry: Sift together flour and salt. Add melted butter, yogurt, and enough water to make a stiff dough. Kneed until smooth and elastic.
- Roll out very thin (1/4 in) on a floured board and cut into 4-inch circles. Keep rolling and cutting until you’ve used all the dough. Place filling on one half of the circle. Close into half circle and fork edges closed.
- Heat 3 inch pool of vegetable oil or peanut oil to about 365°. Make sure oil is hot enough. Drain on paper towel.
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