Samosa (Potato-Filled Pastries)

Samosa
(Potato-Filled Pastries)

Ingredients:

Pastry dough:

* 2 cups all-purpose flour
* 1/2 cup melted butter
* 1 cup chilled yogurt
* Salt and Pepper
* Oil for deep frying
* Cold water

Filling:

* 2 cups diced potatoes, boiled and roughly mashed
* 1/2 cup green peas
* 1/2 cup diced carrots, boiled
* 1/2 cup onion, finely chopped
* 1 tablespoon garlic, minced
* 1 tablespoon ginger, minced
* 3 fresh red chilies, julienned
* 1 tablespoon curry powder
* 1 tablespoon lemon juice
* 3 tablespoons cooking oil
* Salt and Pepper
* 2 tablespoon chopped cilantro

Cooking Instructions:

In a non-stick sauté pan, heat oil. Add onion and fry until lightly browned. Add garlic, ginger, chili and curry powder; fry for a minute or so. Add mashed potatoes, green peas and diced carrots followed by lemon juice, salt and pepper. Mix thoroughly to incorporate all ingredients. Cover and refrigerate until used. In a large bowl, combine flour, melted butter, chilled yogurt and salt; crumble up thoroughly. Add some cold water and proceed with kneading. Knead the dough out until smooth texture has been achieved. Cover with a wet towel and let stand for at least 30 minutes.

Make 1-inch balls from the dough mass. Keep the balls covered with a wet towel at all times during the preparation. Take a dough ball and roll out into 3-inch paper-thin circles. With a sharp knife dissect the circle in the middle to form two semi-circles. Take one semi circle, apply water along the straight rim. Make a small cone by sealing the overlapping seams. Put a tablespoon of the filling mixture into the cone and press down the cone. Close in the edges at the center. Repeat with the other balls. Deep-fry samosas until golden brown. Serve with mango chutney.

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