KITCHEN MAGIC

Samosas

Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still an option.) But baking them works very well, and is easier and more healthful.

All components can be made well ahead of time. Finished Samosas can be stored for days in the refrigerator or freezer. Make the dipping sauce while the Samosas bake.

Serve Samosas with any curry, or as simple supper with ginger carrot soup and raita.

1 hour to prepare; 25 minutes to bake

Yield: 15 or 16 minutes medium-sized, very satisfying pastries (enough to feed 6 to 8 people, at least)

THE DOUGH:

2 cups flour
1 tsp salt
1 cup buttermilk or yogurt extra flour, as needed

1. Place the flour in a medium-sized bowl. Mix in the salt.
2. Make a well in the center, and add the buttermilk or yogurt. Mix first with a spoon and then with your hand, to make a smooth dough.
3. Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastries.

THE FILLING:

2 large potatoes (the size of large person’s fist)
1 tsp mustard seeds
1 tbsp butter
1 tsp dried coriander (if available)
1 cup finely minced onion
1 tsp salt
2 medium cloves garlic, minced
1 cup uncooked green peas
1 tbsp freshly grated ginger
2 tbsp lemon juice
cayenne, to taste

1. Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
2. Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Sauté over medium heat about 8 to 10 minutes or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.

THE DIPPING SAUCE:

1 cup cider vinegar
1 cup water
2 tbsp brown sugar
1 small clove garlic, minced
1 tsp salt

1. Place all ingredients in a small saucepan. Stir until the sugar dissolves.
2. Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly.
3. Serve warm or at room temperature with hot samosas.

TO ASSEMBLE & BAKE:
1. Pre-heat the oven to 420°F. Generously oil a baking sheet.

2. Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.

3. Place approximately 1 tablespoon filling in the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the hedges firmly with a fork. (Note: if you are storing the Samosas to bake later on, place them on a heavily floured plate or tray, dust the tops with more flour, and cover tightly. Store in the refrigerator or freezer until baking time)

4. To bake: Place the Samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425°F, and then reduce heat to 375°F and bake for 10 minutes more. For maximum crispiness, turn the samosas over when you turn the oven down.

5. Serve within 15 minutes of baking with dipping sauce. A nice way to serve the sauce is in individual sauces or tiny bowls, so each person can hold both Samosas and sauce directly under his or her face while eating, and the sauce bowl can catch the drips. (It does drip, but that’s one of the charms of the ritual)