How To make Indian Samosas

Ingredients
 
 

PAStrY:

3
cup
flour
1/2
teaspoon
salt
4
tablespoon
butter, melted
1/2
cup
yogurt
1/4
cup
water
 
 

 
 

FILLING:

3
tablespoon
butter
1
each
onion, finely chopped
1
each
apple, green, tart, cored, finely chopped
1
each
garlic, clove, minced
2
teaspoon
cumin, ground
1
teaspoon
turmeric
1/2
teaspoon
coriander
1 1/2
teaspoon
salt
1/8
teaspoon
pepper, black, freshly ground
1/4
teaspoon
red peppers, crushed, dried
1
pound
potatoes, peeled, cooked, diced
1/2
cup
peas, fresh or thawed frozen, cooked
3-4
tablespoon
yogurt
1

vegetable oil

Directions:
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 2-3 inch circles.
Filling: In a large frying pan, melt butter over moderate heat. Add onion, apple and garlic and saute until just tender. Add the spices, salt, 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 pastries.