Samosas

serves 4     multiply recipehalfone and a halfdoubletriplequadruplequintuple     5 potatoes     7 potatoes     9 potatoes

• Ingredients
• flour
• salt
• yogurt
• 2 potatoes
• butter
• onions
• 2 garlic cloves
• fresh ginger
• mustard seeds
• coriander
• salt
• green peas
• lemon juice
• pepper
• Recipe
• Combine in a dough mixer:
• 2¹/₂ cups flour (320g)
• ¹/₂ tsp salt
• 1 cup yogurt (227g), plain
• Knead for 5 minutes, adding extra flour to keep from being sticky. Cover tightly and refrigerate.
• Boil until very soft, then drain, mash and set aside:
• 2 potatoes, large, peeled and cubed
• In a heavy skillet over medium heat, melt:
• 2 tbsps butter (28g)
• Add and saute for 8-10 minutes, until onions are soft:
• 1 cup onion (140g), finely minced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp mustard seeds
• 1 tsp coriander
• ³/₄ tsp salt
• Add mixture to the mashed potatoes, along with:
• 1¹/₂ cups green peas (200g), frozen
• 2 tbsps lemon juice (30g)
• 1 tsp pepper
• Mix well without smashing the peas. Spread on dinner plate and divide into 16 equal-sized pieces. Cool for 15 minutes before filling the pastries.
• Assembly: Generously oil baking sheet. Keep small container of flour, fork, small bowl of water, and pastry brush at hand. Flour a clean surface, and roll 1-inch balls of dough into 5-inch circles with a rolling pin. Place portions of filling into each circle, and fold over like a turnover. Brush inside edges of circle with water, and fold edges together to make a hem. Crimp edges firmly with fork.
• Place samosas on baking sheet and brush tops with oil. Bake 15 minutes at 425. Reduce the heat to 375, turn the samosas over, and bake for 10-15 minutes more.