Dough:
2 ½ cups flour
½ tsp salt
1 cup buttermilk or yogurt
Extra flour as needed
Mix flour & salt. Add yogurt. Mix to make dough, adding extra flour as needed. Knead for about 5 min. The dough should be soft. Cover tightly & refrigerate until ready to assemble.
Filling:
2 large potatoes
1 tbsp butter
1 cup finely minced onion
2 cloves garlic, crushed
1 tbsp fresh grated ginger
1 tsp gara masala
1 tsp mustard seeds
1 tsp coriander
¾ tsp salt
1 ½ cups uncooked green peas (frozen & partially thawed works)
2 tbsp lemon juice
Cayenne to taste
Peel & chop potatoes. Boil, drain & mash. Set aside. Sautee onion, garlic, ginger, mustard seeds, coriander & salt for 8-10 min. Add to mashed potatoes along with remaining ingredients. Mix well, but try not to smash peas. Cool for at least 15 min before
filling pastries.
Roll 1” balls of dough ( makes 16) into 5” circles. Place 1 ½ tbsp filling in centre & fold over. Seal edges by brushing with water, folding together & crimping with a fork.
To store samosas to bake later, place on heavily floured plate & dust with more flour. Store in refrigerator or freezer.
Arrange on greased baking sheet. Bake 15 min @ 425, then reduce heat to 375 & bake 10 min more. To make crispy, turn samosas when you turn down the oven. Serve immediately with dipping sauce. Each person should have their own small bowl of sauce.
Dipping Sauce:
½ cup cider vinegar
½ cup water
3 tbsp brown sugar
1 small clove garlic, crushed
1 tsp salt
Mix in saucepan. Heat & stir until sugar dissolves &it comes to a boil. Simmer uncovered for 10 min. Serve warm with hot samosas.