Vegetable Samosa's - correction

[Guest guest]

I meant to say that I pull up the corners of the dough squares to completely

surround the filling and then roll in my hand into a ball.

-

wwjd

Undisclosed-Recipient:;

Saturday, October 28, 2006 7:43 AM

Vegetable Samosa's

 

 

Vegetable Samosa's

 

I made these the other night and we really enjoyed them. I experimented

and combined different recipes to come up with this one. They reheat well

too. This will make a lot of Samaso's.

 

Judy

 

Crust for the wraps

4 c. King Arthur unbleached bread or all purpose flour

1/2 c. wheat germ

2 t. salt

1 c. vegetable oil

1 c. boiling water

 

Mix salt and flour. Pour water and oil in all at once. Stir with a fork.

Roll between two pieces of wax paper. Remove top paper. Use a pizze cutter

to slice into small 3 inch squares. Doesn't have to be exact. Just eyeball

it.

 

Filling

5 medium potatoes, Peeled and cut into large chunks

8 oz Frozen Petite peas

2 carrots, cut in matchstick, I use a mandolin

4 T. oil

1 medium onion, finely chopped

1 T. candied ginger, chopped fine.

3 T. cilantro, finely chopped

1 1 2/ tsp. salt

1 tsp. ground coriander

1 tsp. garam masala

1 tsp. ground cumin

1/4 tsp. cayenne pepper

 

2 T. fresh lemon juice

 

Boil the Potatoes, carrots and peas together in salted water until the

potatoes are tender with a fork. Drain and cut the potatoes into smaller

pieces. I just cut them in the bowl, since they are still hot.

 

Saute the onions in the oil in a wok, for a couple of minutes and then add

the spices and seasonings. Mix well and add the potato mixture and flip

frequently with a spatula for about 5 -7 minutes. Add the lemon juice and

mix well. Adjust the salt to taste.

 

Add a spoonfull of the filling to each square of pastry dough and pull of

the 4 corners of the dough square and roll in your hand to form a ball. Try

to not squeeze out any filling. Bake at 400 degrees for about 30 minutes

or until nicely browned.