Samosas from Moosewood

[Guest guest]

This is one of the first recipes I want to try. I love Samosas! (I

actually bought some at an Indian restaurant tonight (no time to make them

myself since I didn't get off until 8 pm). I noticed that the dipping sauce

tasted kinda like an apple butter thinned with vinegar. I'm sure it's

tamarind, but I think when I've used up all my tamarind I'll just thin some

apple butter with vinegar.

 

JJ

 

 

* Exported from MasterCook *

 

Samosas

 

Recipe By :Mollie Katzen

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

The Dough:

2 1/2 c flour

1/2 tsp salt

1 c buttermilk -- or yogurt

extra flour -- as needed

The Filling:

2 lg potatoes -- the size of a large person's fist

1 tbsp butter

1 c finely minced onion

2 med garlic cloves -- minced

1 tbsp freshly grated ginger

1 tsp mustard seeds

1 tsp dried coriander -- if available

3/4 tsp salt

1 1/2 c uncooked green peas -- frozen, thawed is fine

2 tbsps lemon juice

cayenne -- to taste

The Dipping Sauce:

1/2 c cider vinegar

1/2 c water

3 tbsps brown sugar

1 sm garlic clove -- minced

1 tsp salt

 

For the dipping sauce: Place all ingredients in a small saucepan. Stir

until the sugar dissolves. Heat to boiling, then let simmer uncovered for

about 10 minutes. It will reduce slightly. Serve warm or at room

temperature with hot samosas.

 

For the dough: Place the flour in a medium-sized bowl. Mix in the salt.

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. 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.

 

The Filling: 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. 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 the 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: Preheat the oven to 425 F. Generously oil a baking

sheet.

 

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.

 

Place approximately 1 1/2 tbsp 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 the fork.

 

To bake: Place the samosas on the oiled baking sheet. Brush the tops with

oil. Bake 15 minutes at 425 F, then reduce heat to 375 F and bake for 10

minutes more. For maximum crispness, turn the samosas over when you turn

the oven down.

 

Serve within 15 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 dirp, but that's one of the charms

of this ritual.)

 

Source:

" New Revised Edition: Moosewood Cookbook "

 

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Per serving: 279 Calories (kcal); 3g Total Fat; (9% calories from fat); 8g

Protein; 56g Carbohydrate; 7mg Cholesterol; 868mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

1/2 Other Carbohydrates

 

NOTES : Samosas are flaky pastries filled with spicy potatoes and peas. In

traditional Indian cuisine they are deep-fried (and that is still an

option). But baking them works very well, and is easier and more healthful.

All components can be made well ahead of time. Finished samosas can be

stored for days in the refrigerator or freezer. Make the dipping sauce

while the samosas bake.

Serve samosas with any curry, or as a simple supper with Gingered Carrot

Soup (p. 22) and Raita (p. 99).

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.

 

1 1/2 hours to prepare, 25 minutes to bake.

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

8 people, at least)

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