CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689278c   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Indian Samosas   
    Categories: Potatoes, Vegetables, Herbs, Dairy, Pastry   
         Yield: 25 Servings   
       
   MMMMM---------------------------PASTRY--------------------------------   
         3 c  A-P flour   
       1/2 ts Salt   
         4 tb Melted butter   
       1/2 c  Yogurt   
       1/4 c  Water   
      
   MMMMM--------------------------FILLING-------------------------------   
         3 tb Butter   
         1 md Onion, finely chop chopped   
         1    Tart green apple, cored and   
              - fine chopped   
         1 cl Garlic; minced   
         2 ts Ground cumin   
         1 ts Turmeric   
       1/2 ts Coriander   
     1 1/2 ts Salt   
       1/8 ts Ground black pepper   
       1/4 ts Crushed dried red peppers   
         1 lb Potatoes; peeled, cooked   
              - riced   
       1/2 c  Peas; thawed if frozen,   
              - cooked   
         3 tb (to 4 tb) yogurt   
              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" 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, 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   
        
     RECIPE FROM: https://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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