Samosas

[ShangriLewis]

This is a basic recipe. They are really good. If you make the filling one day, you can put it in the fridge and do the rest the next day. It's actually quite easy and you can freeze these. They are baked, but you could fry them if you want. You can use the dough for making other types of pockets. You can fill the dough with anything savory...like beans, leftover chili etc.

It's suppose to make 36 small or 18 large

The dough needs to set for a few minutes to relax the gluten. This could be gf by just making a gf biscuit dough instead.

3/4 cup rice or soy milk
1/4 cup veggie oil
1 Tbsp apple cider vinegar
3 cups flour
1/4 tsp turmeric
1/4 tsp baking powder
1 tsp salt

Put wet ingredients in a bowl. Add 2 cups of flour and the rest of the ingredients. Mix together and add enough of the last cup of flour until the dough is smooth, but not sticky.

Filling:
3 medium potatoes, peeled and cut into chunks...boil them for about 20 mintues or until they are soft or break apart when you stick a fork in a piece
1 tsp cumin seeds (You must use the seeds. I found this in bulk for very little cost!)
2 teaspoons mustard seeds
1 med. yellow onion, finely chopped
1 cup diced carrots
2 cloves minced garlic
1 TBSP FRESH minced ginger (don't use that powdered junk)
1 tsp ground coriander
1/2 tsp ground turmeric
1 tsp salt
Juice of 1 lemon
3/4 cup frozen peas

Use a big skillet or wok! The directions say medium heat. I have gas so I just put the flame right in the middle. You don't want to burn the seeds. Heat 2TBS of oil add the cumin and mustard seeds. Use the lid because the seeds will start to pop. Let them pop for one minute, then add onions and carrots. You can turn the heat up a little now if you watch it close. Saute till the onions are translucent and begin to brown. Add the rest of the spices, salt and lemon juice. Saute for one minute and then add the potatoes and start mashing them with the bake of wooden spoon or potato masher. When they are mushed up pretty well you can add the peas.

To make samosas roll out the dough thinly on a floured surface. You may like it thinner or thicker. We had leftover filling, so I'm going to make twice the dough next time. Cut out circles from the dough. Put a little bit of filling in the circle, fold in a semi-circle and crimp or fold the edges making sure they are sealed. You can use water to glue them together if you want.

Place on a lightly greased cookie sheet. Brush with oil or butter if you want. Bake at 350 till golden brown and turn them halfway through. Small should take about 12 minutes and large can take 20.

Serve with curry and rice and chutey or Tofutti sour cream for dipping