* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked samosas abm
 Categories: Main dish, Kooknet, Cyberealm
      Yield: 8 Servings
 
    1/2 c  Evaporated Milk; plus
      2 tb Evaporated Milk; (if needed)
      3 tb Unsalted Butter
      2 ts Sugar
    3/4 ts Salt
  2 1/2 ts Yeast
      3 c  Flour
MMMMM--------------------------FILLING-------------------------------
      1 md Idaho Potatoes; cut into
           -1/2" chunks
      1 c  Frozen Peas
      2 tb Oil
      2    Clove Garlic; finely chopped
      2 ts Fresh Ginger; finely chopped
      1 ts Dried Coriander
    1/2 ts Cumin
    1/4 ts Pepper
    1/4 ts Salt
MMMMM--------------------------TOPPING-------------------------------
      1    Egg; beaten with
      1 tb Water
 
  Place all dough ingredients in machine and program for knead and first
  rise. Press start. The dough will be quite firm but it should be moist
  enough to hold together. Make the filling while the dough is rising.
  Place the potato cubes in a small saucepan and cover with water.
  Bring to a boil over medium high heat, lower the heat to medium and
  continue cooking for 10 minutes, or until they have slightly softened
  but are not cooked through. Add the peas to the boiling water for the
  last minute of cooking. Drain the water from the potato cubes and
  peas.
  
  Heat the oil in a large frying pan set over medium high heat and add
  the onions, garlic and ginger. Saute until the onions are
  translucent. Add the potato cubes, peas, coriander, cumin, pepper and
  salt and stir until well mixed. Remove from the heat and cool
  slightly. Turn the finished dough out on a lightly floured surface
  and divide it into 8 equal balls. Let the balls rest 10 minutes.
  
  Preheat the oven to 350øF with the rack in the center position.
  Lightly spray a large baking sheet with vegetable cooking spray. On a
  lightly floured surface, roll each ball of dough to a 7" circle,
  rolling from the middle toward the edge. Distribute the filling
  evenly among the circles, about 3 heaping tb for each one. Lightly
  moisten the edge of each circle with water and fold over to form a
  semicircle. Press the edges together firmly. Fold the pressed edge
  inward toward the filling and press with you fingertips to seal. Lift
  the samosas onto the prepared baking sheet and generously brush the
  tops with the egg glaze. Bake the samosas for 15 minutes, or until
  they are a rich golden brown. Serve hot from the oven.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Samosas (jaffrey)
 Categories: Appetizers, Indian, Vegetarian
      Yield: 10 Servings
 
      2 c  Whole wheat flour
      3 tb Vegetable oil
    1/2 ts Salt
           Vegetable oil to deep fry
      7 md Boiled potatoes
     10 tb Vegetable oil
    1/8 ts Asafetida
      1 ts Whole fennel seeds
      1 ts Whole cumin seeds
      1 ts Whole black mustard seeds
     12    Whole fenugreek seeds
      3    Whole dried red chilies
    1/2 ts Turmeric
  1 1/2 ts Salt
      1 tb Lemon juice
 
  To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt
  & mix. Add 1 cup of water a little at a time until you have a firm
  dough. Knead the dough well for 10 minutes or until the dough is
  elasticy & smooth. Form inot a ball, brush with a little oil, cover
  with a damp towel & set aside.
  
  To make the filling:
  
  Boil the potatoes & let them cool.  You may peel them if you like,I
  choose not to.  Dice them into bite-sized pieces.
  
  In a wok or very large skillet, heat oil over medium heat. When very
  hot, drop in the asafetida.  5 seconds later, add the fennel & cumin
  seeds. A few seconds later add in rapid succession the mustard seeds
  & fenugreek. As they begin to change colour & pop, add the chilies.
  As soon as the chilies swell & darken, add the potatoes, turmeric &
  salt. Fry gently, carefully turning the potatoes so as not to break
  them. Fry for 15 to 20 minutes until the potatoes are unevenly
  browned. Add lemon juice & mix well. Check the salt.  Remove potatoes
  from the wok, place in a serving dish & crush coarsely with the back
  of a slotted spoon.
  
  Divide the dough into 28 to 30 equal balls.  Flatten each ball & roll
  it out on a floured surface until it is approximately 4 inches in
  diameter. Cut each round in half.
  
  Taking one semicircle at a time, moisten half the length of the cut
  edge with a finger dipped in water. Form a wide cone with the
  semi-circle, using the moist section to overlap 1/4 inch & hold it
  closed. Fill samosa 3/4 full with stuffing.  Moisten the inside edges
  of the opening & press it shut.  Seal this end by pressing down on it
  with a fork as you would a pie crust.  Do all the samosas this way,
  keeping them moist in a plastic wrap or under a damp towel until you
  are ready to fry. (I find that I save a lot of time & anguish by
  frying them as I go).
  
  Heat the oil for deep frying in a wok.  When the oil is hot, slide in
  3 or 4 samosas, be careful not to overcrowd. Fry until the samosas
  are brown on all sides, about 2 or 3 minutes. Remove with a slotted
  spoon & drain on paper towels.  Repeat until you have 60 samosas. The
  oil should be hot, but do not use a high heat otherwise they will
  burn.
  
  Serve samosas hot with a sweet chutney or tamarind paste. They can be
  frozen & re-heated in a 300F oven.
  
 
MMMMM
 
... Sincerely yours Gigi
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