Sunday, August 17, 2008

Samosas (serves 10)

The Dough:
2 1/2 cups white flour
1/2 tsp. salt
1 cup water
extra flour as needed

Mix the salt into the flour. Add the water, and mix by hand to make a smooth dough. Add more flour as needed. Dough will be soft, not sticky. Set aside.

The Filling:
3 large potatoes
1 Tbsp. vegan margarine
1 cup finely minced onion
2 cloves garlic, finely minced
1 Tbsp. freshly minced ginger root
1 tsp. mustard seeds
1 tsp. dried coriander
3/4 tsp. salt
1 1/2 cups frozen peas
2 Tbsp. lemon juice
1 carrot peeled and finely grated
cayenne to taste

Peel the potatoes and dice into 1 inch pieces. Boil til soft. Mash and set aside.

Melt margarine, or use veg oil, in a heavy fry pan. Add onion, garlic,, ginger, mustard seeds, coriander, and salt.

Saute over medium heat about 8-10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, don't mash the peas! Cool before filling.

Preheat oven to 400 degrees. Use well oiled baking sheets. Roll out 1 inch balls of dough into 5 inch circles. Place about 1 1/2 Tbsp of filling in the middle fold over and seal with a fork. Brush with oil, and place on baking sheet. Bake 15 minutes, flip and bake 10 minutes more. Adjust heat and time to suit your oven.

(These freeze well)

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