Samosas (Moosewood)

• Filling
• 2 large potatoes, cooked and mashed
• 1 cup finely minced onion
• 2 medium garlic cloves, crushed
• 1/2 teaspoon grated fresh gingerroot
• 1/2 teaspoon mustard seeds (I use dry mustard)
• 1/2 teaspoon ground coriander
• 1/2 cup diced carrot, cooked till just tender
• 1/2 cup cooked green peas
• cayenne pepper
• 1 teaspoon salt
• 1/2 lemon, juice of
• 2 -3 tablespoons butter
• Pastry
• 2 cups flour
• 1 teaspoon salt
• 4 tablespoons melted butter
• 1/3 cup yogurt
• water

1. Filling:
2. Heat butter in heavy skillet.
3. Add garlic, ginger, onion, salt and mustard seeds.
4. Saute 6-8 minutes, or till onion is soft and clear.
5. Combine all ingredients, except peas, and mix well.
6. Fold in peas last, taking care not to smash them.
7. Pastry:
8. Sift together flour and salt.
9. Add melted butter, yogurt and enough water to make a stiff dough.
10. Knead till smooth and elastic.
11. Roll out very thin (1/4 inch) on a floured board and cut into 4 inch circles.
12. Keep rolling and cutting till you've used all the dough.
13. Place a Tablespoon of filling (approximately) in the center of each circle, leaving edges free.
14. Brush edges with a little water, fold over and seal by pressing with a fork.
15. Heat a 3-inch pool of oil (vegetable, canola, or peanut oil) in a heavy skillet to about 365 degrees.
16. Make sure the oil is hot enough (it should bounce a drop of water on contact).
17. Fry samosas till golden.
18. Drain well and serve. Excellent with chutneys and raitas.

filling, potatoes, onion, garlic, gingerroot, mustard seeds, ground coriander, carrot, cayenne pepper, salt, lemon, butter, pastry, flour, salt, butter, yogurt, water

Taken from www.food.com/recipe/samosas-moosewood-199318 (may not work)