*Over 38,000 searchable recipes available*

HOME • About us • Contact us • Visit AllQue.com
Friday, February 15, 2019 8:10 PM
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Indian » Indian Samosas
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Indian Samosas
  Category: Indian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 268


3 cup Flour
1/2 tsp Salt
4 tbsp Melted butter
1/2 cup Yogurt
1/4 cup Water


3 tbsp Butter
1 medium Onion, finely chop chopped
1 Tart green apple, cored and finely chopped
1 Clove garlic, minced
2 tsp Ground cumin
1 tsp Turmeric
1/2 tsp Coriander
1 1/2 tsp Salt
1/8 tsp Ground black pepper
1/4 tsp Crushed dried red peppers
1 lb Potatoes, peeled, cooked and riced
1/2 cup Fresh peas (or thawed frozen), cooked
3 To 4 tablespoons yogurt
Vegetable oil
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

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.

Adapted from "Ethnic Cuisine " by Elizabeth Rozin.

From the San Francisco Chronicle, 8/18/88.

Posted by Stephen Ceideburg
Rate this recipe:  
Featured Recipe
Category: Crock Pot
Hits: 192
Rating:rating: (2)(2)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
Powered By savvybearcat.com