SAMOSAS (2) - INDIAN

* 2+1/2 cups flour
* 1/2 tsp. salt extra flour, as needed

1) Place the flour in a medium-sized bowl. Mix in the salt.
2) Mix in the milk or yogurt 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 bowl for about 5 minutes.
Cover tightly and refrigerate till ready to assemble the pastries.

* 2 large potatoes (the size of a large person's fist)
* 1 Tbs. butter 2 medium cloves garlic, minced
* 1 Tbs. freshly grated ginger
* 1 tsp. mustard seeds
* 1 tsp. dried coriander (if available)
* 3/4 tsp. salt Cayenne, to taste.

1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain &
mash.) Set aside.
2) Melt the butter and saute onions, garlic, ginger,
mustard seeds, coriander and salt over medium heat for
about 8 minutes, till onions are
soft. Add this to the mashed potatoes. Cool for at least 15 min before
filling the pastries.

ASSEMBLY:

1) Preheat the oven to 425F. 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, using a rolling pin, rook 1-inch
balls of dough into 5-inch circles.
3) Place app. 1+1/2 Tbs. filling in the center and fold
over, 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 edges firmly with fork.
4) To bake: Place the samosas on the oiled baking sheet.
Brush the tops with oil. Bake 15 minutes at 425F, then
reduce heat to 375F and bake 10 min. more. For maximum
crispiness, turn the samosas over when you turn the
oven down.