From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: MAIN APPETIZER VEG COLLECTION Samosa (Vegetable Puff)
Keywords: MAIN APPETIZER VEG INDIAN COLLECTION
Organization: NASA Dryden, Edwards, Cal.
Date: Tue, 8 Sep 1992 22:07:47 GMT

[Here are some recipes for samosas, which are tasty little pastries.  MFS]

%From: somesh@watson.ibm.com
%Organization: IBM, T. J. Watson Research Center
%Disclaimer: This posting represents the poster's views, not necessarily those of IBM

Ok, here's a simple and tasty version of the vegetable puff.  I picked
this up on Usenet but I cannot remember the original poster.

Even though I have specified a vegetable filling, other combinations
may be tried.

This makes an ideal hors d'oeuvre

                         VEGETABLE PUFF
                         ==============
       Quantity                   Ingredient
          1                 Ready to use pastry roll 
                            Mixed vegetables (Potato, peas etc)
          1                 Medium Onion
         to taste           Garam Masala
         to taste           Green Chilies(or Red Cayenne pepper)
         to taste           Salt
         2 Tbsp             Vegetable oil (or butter or ghee) 


Procedure

1) Cook the potato (I usually microwave it till cooked (about 8 minutes))
   Remove the skin, and mash it (It does not have to be finely mashed, lumps
   are acceptable)

2) Lightly Brown the onions is some oil(or butter or ghee)

3) Add the peas to the onions and oil and continue till peas are cooked.

4) Added the mashed potato to the onions and peas.

5) Add the garam masala, salt and Green chillies. Remember that this must be
   a little more spicy than you like as the flavour must compensate for the
   addition of the pastry. Make sure you get this right, as you cannot correct
   once the pastry is filled.

6) Thaw the roll for about 10 minutes.

7) Unfold the sheet ( think there are three pieces, with two folds)

8) Cut the sheet into pieces, each piece approx 3"x3". 
   Each piece should be capable of holding a couple of tea spoons of the 
   filling when folded over.


           -------------------------------  
           |              |              |
           |              |              |
           |              |              |
           |              |              |
           |              |              |
           |              |              |
           |              |              |
           |              |              |
           |              |              |
           |              |              |
           |              |              |
           -------------------------------  

                          ^
                          |
                        fold here

9) Fold the filled piece (fold joint shown above), and seal the edges which
   overlap by pressing them together. You might have to use a drop of water
   to help in the sealing.


10) Bake in a preheated oven (350 Deg. F) for about 30 minutes (It should 
    have turned golden brown)

-- 
Somesh Rao                               
Experimental Systems Development Center  914-784-6965 [T/L 863-6965]
T.J Watson Research Center               External:somesh@watson.ibm.com
P.O Box 704, (H0-B27)                    Internal: somesh@shakti.watson.ibm.com
Yorktown Heights, NY 10598               vnet    : somesh at yktvmh

--------------------------------------------
%From: Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris)
%Organization: Dept. of Comp. Sci., Victoria Uni. of Wellington, New Zealand.


Try this one...It was posted in this group [rec.food.cooking] ages ago
but I havent had a chance to try it out yet...let me know how good it
is.


SAMOSAS

Pastry:
1 1/2 cups flour
3/4 tsp salt
1 tbsp ghee 
1/2 cup warm water

Filling:
1 1/4 tbsp ghee
garlic, crushed (1 - 5 cloves, to taste)
2 tsp curry powder
1/2 tsp salt
1 tbsp lemon juice OR vinegar
8 oz. ground lamb (or beef)
1 tsp mint leaves
1 tsp coriander (optional)
1 onion (finely chopped)
1 tbsp garam-masala
1 tbsp ginger, grated (fresh)
1/2 cup hot water
oil for cooking

PASTRY

Sift flour and salt into bowl, add ghee and water, mix thoroughly,
knead for a couple minutes. Cover with plastic, make filling.


FILLING

Heat ghee in pan, fry onions, ginger, add garlic. fry until onions are
soft.  Add curry, salt and vinegar, mix well. Add meat and fry over
high heat, stirring constantly, until meat changes color. Turn down
heat, add water and cover. Cook until liquid is absorbed (~ 10 - 15
min). Towards the end, stir meat to keep it from sticking. Add
garam-masala, mint, and coriander, mix, remove from heat, cool, and
add the rest of the onion. Mix.

Take small pieces of dough, shape into balls, and on a lightly floured
board, roll each ball to a very thin circle, about the size of a
saucer. Cut circle in half. Put ~ 1 tsp of filling in the middle of
each half circle, brush edges with water, fold dough over and press
edges together.

When they are all made, heat oil in a wok, deep fry a few at a time
until golden brown on both sides. Drain on paper towels. Eat until too
full.

--
cnorris@comp.vuw.ac.nz
Chris Norris
Department of Computer Science
Victoria University of Wellington, N.Z

--------------------------------------

%From: laurent@tamdno.enet.dec.com (Hal Laurent)
Organization: Digital Equipment Corporation

I've been requested to post this, so here goes...

        Samosa Recipe from Madhur Jaffrey's "Indian Cooking"

For the pastry:

    2 cups flour
    1/2 tsp salt
    4 Tbsp oil
    4 Tbsp water

For the stuffing:

    4-5 medium potatoes, boiled in their jackets and allowed to cool
    4 Tbsp oil
    1 medium onion, peeled and finely chopped
    1 cup (175 g) shelled peas
    1 Tbsp finely grated peeled fresh ginger
    1 fresh hot green chilli, finely chopped
    3 Tbsp very finely chopped fresh green coriander (cilantro)
    3 Tbsp water
    1 1/2 tsp salt
    1 tsp ground coriander seeds
    1 tsp garam masala
    1 tsp ground roasted cumin seeds
    1/4 tsp cayenne pepper
    2 Tbsp lemon juice
    oil for deep frying

Sift the flour and salt into a bowl.  Add the 4 tablespoons on oil and
rub it in with your fingers until the mixture resembles coarse
breadcrumbs.  Slowly add about 4 tablespoons water -- or a tiny bit
more -- and gather the dough into a stiff ball.

Empty the ball out on to clean work surface.  Knead the dough for
about 10 minutes or until it is smooth.  Make a ball.  Rub the ball
with about 1/4 teaspoon oil and slip it into a plastic bag.  Set aside
for 30 minutes or longer.

Make the stuffing.  Peel the potatoes and cut them into 1/4 inch dice.
Heat 4 tablespoons oil in a large frying pan over a medium flame.
When hot, put in the onion.  Stir and fry until brown at the edges.
Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3
tablespoons water.  Cover, lower heat and simmer until peas are
cooked.  Stir every now and then and add a little more water if the
frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted
cumin, cayenne, and lemon juice.  Stir to mix.  Cook on low heat for
3-4 minutes, stirring gently as you do so.  Check balance of salt and
lemon juice.  You may want more of both.  Turn off the heat and allow
the mixture to cool.

Knead the pastry dough again and divide it into eight balls.  Keep 7
covered while you work with the eight.  Roll this ball out into a 7
inch (18 cm) round.  Cut it into half with a sharp, pointed knife.
Pick up one half and form a cone, making a 1/4 inch wide (5 mm),
overlapping seam.  Glue this seam together with a little water.  Fill
the cone with about 2 1/2 tablespoons of the potato mixture.  Close
the top of the cone by sticking the open edges together with a little
water.  Again, your seam should be about 1/4 inch (5 mm) wide.  Press
the top seam down with the prongs of a fork or flute it with your
fingers.  Make 7 more samosas.

Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a
medium-low flame.  You may use a small, deep, frying pan for this or
an Indian karhai.  When the oil is medium hot, put in as many samosas
as the pan will hold in a single layer.  Fry slowly, turning the
samosas frequently until they are golden brown and crisp.  Drain on
paper towel and serve hot, warm, or at room temperature.


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