lcb@mhuxt.UUCP (BARBALAS) (06/22/84)
Samosas are an Indian pastry made with a yogurt crust and filled with curried vegetables. They are deep fried til golden and crisp and served immediately. You can assemble them hours in advance and fry them up at dinner time! Serve them with chutney and plenty of raita and chunks of fresh fruits and vegetables. Usually served as an appetizer but can be expanded into a main course. From the Moosewood Cookbook. SAMOSAS Filling: 2 large potatoes 1 cup finely minced onions 2 medium cloves crushed garlic 1/2 tsp fresh grated ginger root 1/2 tsp mustard seeds 1/2 tsp ground coriander 1/2 cup diced carrots 1/2 cup cooked green peas 1 tsp salt juice from 1/2 lemon 2-3 Tbs butter cayeene pepper to taste Cook carrots til tender. Cook and mash potatoes. Heat butter in heavy skillet. Add garlic and mustard seed til the mustard seeds start to pop. Add onions and ginger. Saute 6-8 minutes til the onions are clear. Combine all ingredients, except peas and mix well. Fold in peas last, making sure you don't smash them. Pastry: 2 cups white flour 1 tsp salt 4 Tbls melted butter 1/3 cup yogurt water Sift together flour and salt. Add melted butter, yogurt, and enough water to make a stiff dough. Knead until smooth and elastic. Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles. Keep rolling and cutting til you have used up all the dough. Place about 1 Tbs of filling( approximately, you can probably fit more but don't overstuff!) in each circle leaving edges free. Brush edges with a little water, fold over and seal with a fork. To fry: Heat a 3-inch pool of safflower or soy oil in a heavy skillet (I've found peanut oil works well, it has a higher smoking point than regular veggie oil does, I think). When oil is at 365 degrees (hot enough to bounce a drop of water on contact) fry samosas til golden. Drain well and serve. It sounds like a lot of work but it's worth it! ENJOY- Lorina Barbalas ATT Bell Labs Murray Hill, NJ !ihnp4!mhuxt!lcb
patel@uicsg.UUCP (06/26/84)
#R:mhuxt:-19500:uicsg:3100001:000:170 uicsg!patel Jun 26 12:40:00 1984 For those who are lazy: Can use the Chinese Egg Roll Skin to make the Samosas. A hint, buy the skins fresh from Chinese Grocery Stores and use them in a week or so.