MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Indian Samosas
  Categories: Indian, Potatoes, Ceideburg 2
       Yield: 25 servings
       3 c  Flour
     1/2 ts Salt
       4 tb Melted butter
     1/2 c  Yogurt
     1/4 c  Water
       3 tb Butter
       1 md Onion, finely chop chopped
       1    Tart green apple, cored and
            -finely chopped
       1    Clove 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
            -and riced
     1/2 c  Fresh peas (or thawed
            -frozen), cooked
       3    To 4 tablespoons yogurt
            Vegetable 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-inch
   circles . Filling:  In a large frying pan, melt butter over moderate
   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