Indian Samosas

Photo: flickr user kkalyan

Ingredients

3 cups Flour

teaspoon Salt

4 tablespoons Melted butter

cup Yogurt

cup Water

3 tablespoons Butter

1 medium Onion, finely chop chopped

1 Tart green apple, co

1 Clove garlic, minced

2 teaspoons Ground cumin

1 teaspoon Turmeric

teaspoon Coriander

teaspoon Salt

teaspoon Ground black pepper

teaspoon Crushed dried red peppers

1 pound Potatoes, peeled, cooked and riced

cup Fresh peas (or thawed frozen), cooked

3 To 4 tablespoons yogurt

Vegetable oil

Preparation

Pastry: Sift flour and salt into bowl. Stir in melted butter, then yogurt, then water. Stir together until blended. Dough will appear dry and lumpy. Roll dough on pastry board and cut into 2 to 3-inch circles . Filling: In a large frying pan, melt butter over moderate heat.

Add onion, apple and garlic and saute until just tender. Add the spices, the salt, and the black and red peppers, and saute, stirring for 5 minutes. Stir in potatoes and peas. Adjust seasoning. Add yogurt. Chill.

Assembly: Place 1 tablespoon chilled filling on dough circle. Fold over to form a semicircle. Moisten edges with a little water and pinch to seal. Repeat rolling and filling.

Place 2 cups vegetable oil in large frying pan or wok and heat over high heat. Fry pastries 4 or 5 at a time, turning once, until they turn a deep golden brown. Drain on paper tow towels. Serve hot.

Makes 25 to 30 past pastries.