Samosas

October 9, 2000

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

Samosas

</Nam></Summ>

<RcpE name= " Samosas " author= " Moosewood Cookbook:New Revised Edition by Mollie

KAtzen. " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Samosas

Recipe By :Moosewood Cookbook:New Revised Edition by Mollie Katzen.

Serving Size : 6 Preparation Time :1:30

Categories : Meatless Main Dishes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

THE DOUGH:

2 1/2 cups flour

1/2 teaspoon salt

1 cup buttermilk or yogurt

extra flour as needed

THE FILLING:

2 large potatoes (the size of a large person's fis

1 tablespoon butter

1 cup finely minced onion

2 medium cloves garlic -- minced

1 tablespoon freshly grated ginger

1 teaspoon mustard seeds

1 teaspoon dried coriander (if available)

3/4 teaspoon salt

1 1/2 cups uncooked green peas -- (thawed if frozen

2 tablespoons lemon juice

cayenne -- to taste

THE DIPPING SAUCE:

1/2 cup cider vinegar

1/2 cup water

3 tablespoons brown sugar

1 small clove garlic -- minced

1 teaspoon salt

Dough 1)Place the 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 the dough from being

sticky. The dough will be quite soft. knead in the bowl for about 5 minutes.

Cover tightly and refrigerate until you are ready to

assemble the pastries.

Filling: 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 seeds, coriander, and salt. Saute over medium heat about 8 to 10

minutes, or until onions are quite soft. 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.

To Assemble and Bake: 1) Preheat the oven to 425 degrees F. 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 approximately 1 1/2

tablespoons 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 a fork. Note: If you are storing the samosas to

bake later on, place them on a heavily floured

plate or tray, dust the tops with more flour, and cover tightly. Store in the

refrigerator or freezer until baking time. 4) To bake:

Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15

minutes at 425 degrees F., then reduce heat to 375

degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas

over when you turn the oven down. 5) Serve within 5

minutes of baking, with Dipping Sauce. A nice way to serve the sauce is in

individual saucers or tiny bowls, so each person can hold

both samosa and sauce directly under his or her face while eating, and the sauce

bowl can catch the drips. (It does drip, but that's

one of the charms of this ritual.)

Directions for Dipping Sauce: 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.

Yield: 15 or 16 medium-sized, very satisfying pastries (enough to feed 6 to 8

people, at least)

S(Formatted by):

" KES on 10/08/00 "

Copyright:

Start to Finish Time:

" 1:55 "

- - - - - - - - - - - - - - - - - - -

Per serving: 230 Calories (kcal); 2g Total Fat; (9% calories from fat); 6g

Protein; 46g Carbohydrate; 5mg Cholesterol; 823mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Meatless Main Dishes

</CatT>

</CatS>

<IngR name= " potatoes (the size of a large person & apos;s fist) " unit= " large "

qty= " 2 " ></IngR>

<IPrp>

minced

</IPrp>

</IngR>

<IPrp>

(thawed if frozen

</IPrp>

</IngR>

<IPrp>

to taste

</IPrp>

</IngR>

<IPrp>

minced

</IPrp>

</IngR>

<DirS>

<DirT>

Dough 1)Place the 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 the dough from being

sticky. The dough will be quite soft. knead in the bowl for about 5 minutes.

Cover tightly and refrigerate until you are ready to

assemble the pastries.

</DirT>

<DirT>

Filling: 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 seeds, coriander, and salt. Saute over medium heat about 8 to 10

minutes, or until onions are quite soft. 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.

</DirT>

<DirT>

To Assemble and Bake: 1) Preheat the oven to 425 degrees F. 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 approximately 1 1/2

tablespoons 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 a fork. Note: If you are storing the samosas to

bake later on, place them on a heavily floured

plate or tray, dust the tops with more flour, and cover tightly. Store in the

refrigerator or freezer until baking time. 4) To bake:

Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15

minutes at 425 degrees F., then reduce heat to 375

degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas

over when you turn the oven down. 5) Serve within 5

minutes of baking, with Dipping Sauce. A nice way to serve the sauce is in

individual saucers or tiny bowls, so each person can hold

both samosa and sauce directly under his or her face while eating, and the sauce

bowl can catch the drips. (It does drip, but

that & apos;s one of the charms of this ritual.)

</DirT>

<DirT>

Directions for Dipping Sauce: 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.

</DirT>

<DirT>

Yield: 15 or 16 medium-sized, very satisfying pastries (enough to feed 6 to 8

people, at least)

</DirT>

</DirS>

<CpyR>

</CpyR>

</RcpE></mx2>

Sign In

Samosas

Recommended Posts

Guest guest

Link to comment

Share on other sites

Join the conversation

Support the Ashram

Join Groups

Top Downloads