* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Samosas 1
 Categories: Indian, Appetizers
      Yield: 6 Servings
 
      2 c  Flour
      1 ts Salt
      4 tb Clarified butter melted
           -(ghee)
    1/3 c  Yogurt
           Water
           Filling
           Oil for frying
 
  From:  A Taste of India, M.S. Atwood
  
  Sift together flour and salt.  Add melted butter, yogurt and water to
  make a stiff dough.  Knead until smooth and elastic. Roll out very
  thin on floured board. Cut into 3 to 4 inch circles. Place a small
  amount of filling in center leaving edges free.  Fold in half and
  seal edges.
  
  Heat oil and fry curry puffs until golden.  Drain and serve with mint
  or coriander leaf chutney.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Samosas 2
 Categories: Indian, Appetizers
      Yield: 6 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      1 c  All-Purpose Flour
    1/2 ts Salt
      2 tb Melted Butter
      1 tb To 3 tb Plain Yogurt
      1 tb To 3 tb Cold Water
MMMMM--------------------------FILLING-------------------------------
      1 md Potato, peeled and diced
      1    Carrot, peeled and diced
      2 tb Butter
    1/2 c  Chopped onion
      2    Cloves garlic, minced
      1 ts Fresh grated ginger
      1 ts Salt
    1/2 ts Coriander, ground
    1/4 ts Cumin
    1/4 ts Tumeric
           Cayenne pepper to taste
    3/4 c  Frozen green peas, thawed
      2 tb Water
      1 tb Lemon juice
 
  To Make Dough:Sift flour and salt together into a mixing bowl. Add the
  melted butter and yogurt and stir with a wooden spoon until the dough
  resembles a coarse, crumbly meal. Add cold water by the TBSP-full
  until the dough can be gathered into a ball.   Knead on a lightly
  floured surface for 5-10 mins, until the dough is smooth and elastic.
  Shape into a ball and sit in a loosely covered bowl while you prepare
  the filling.
  
  To Prepare Filling:  Cook potatoes and carrot in water until soft.
  Drain well, and set aside.  Melt 2 TBS butter in a skillet, and the
  onion, garlic, and ginger and saute until soft. Add salt, coriander,
  cumin, tumeric,and cayenne, and cook, stirring, until mixture forms a
  paste and continue cooking for 2 mins.  Add the drained vegs, and
  cook over med high heat, stirring constantly, for 5 mins. Carefully
  stir in thawed peas, add water and lemon juice, reduce heat to low,
  cover and cook another 5 mins. Remove filling from heat, and cool.
  
  To shape the samosas: Pinch off enough dough to make a ball 1 inch in
  diameter.  On lightly floured surface, roll into a 31/2-4" circle.
  Cut the circle in half, moisten one of the edges and fold in over on
  itself and press to seal, making a cone shape.  Fill the cone with
  vegetable mix. Press to seal.  OR...cut into squares, fill, and fold
  into triangles.
  
  Heat oil in deep fryer to 370 degrees and fry samosas, removing them
  as soon as they are brown and crispy. Drain on paper towelling, and
  keep warm in the oven until you have fried them all. *
  
  Filled samosas can be refrigerated in an air-tight container up to 3
  hours before frying, but not overnight.
  
  Serve as an appetizer, with mango chutney as a side.
  
  NB.*  I have used a Puff Pastry, or Phyllo dough, and baked them, and
  they are just as wonderful.  Less calories too, and less fat.
 
MMMMM
 
... Sincerely yours Gigi
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