Indian Samosas

Ingredients And Procedures

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.

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