Samosas are a hand-held pastry popular throughout much of the world, including the Mediterranean, Africa, and many parts of Asia. While variations are plentiful, the filling is traditionally potato based with peas and other legumes, and the triangular treat is often accompanied by herb-flavored chutney. Not all chutneys contain yogurt, but the cooling effects of the dairy counteract the pleasant heat of the curry spices. Use phyllo dough (easier than making pastry) to form the triangles, folding the dough as if it were a flag. Your golden triangles are just as inviting as the curry from which they were made — and just as pretty.
CHUTNEY
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- 1/2 cup plain yogurt
- Salt, to taste
- In a bowl, combine the scallions, mint, cilantro, lime juice, yogurt, and salt.
- Stir well; set aside.
SAMOSAS
- 6 sheets phyllo dough
- 4 tablespoons butter, melted
- 4 cups potato curry, lightly smashed with a potato masher or a large fork
- 4 teaspoons canola oil
- Set the oven at 300 degrees. Have on hand a rimmed baking sheet. Set a wire rack on it.
- Lay 1 sheet of phyllo dough on a work surface. With a pastry brush, lightly moisten the sheet with butter. Lay another sheet of phyllo on top and butter again. Repeat with a third sheet and more butter.
- Make 3 horizontal cuts, dividing the phyllo sheets into 4 thin pieces (each 4-by-13-inches). Place 1/2 cup of potato curry at one short side of each piece.
- Fold the end of the dough over the filling to form a triangle. Continue to fold the strip into triangles, like a flag. Seal the ends with butter, if necessary.
- Use the remaining 3 sheets of phyllo, butter, and filling to shape 4 more triangles.
- In a large skillet over medium high heat, heat 2 teaspoons canola oil. When the skillet is hot, add 4 samosas. Cook for 4 minutes on each side or until the phyllo dough is golden.
- With a metal spatula, transfer the samosas to the rack. Repeat with remaining 2 teaspoons canola oil and remaining 4 samosas.
- Bake the samosas for 5 minutes or until they are heated through. Serve with chutney.
Karoline Boehm Goodnick, boston globe, http://www.boston.com/lifestyle/food/articles/2011/05/04/samosas_with_yogurt_and_mint_chutney/?comments=all -readerComm
tags: vegetarian, vegan, pareve, Indian