Preparation / Directions:
For the dough:
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 until you are ready to assemble the pastries.
For the filling:
1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain and mash.) Set aside.
2) Melt the butter and sauté onions, garlic, ginger, mustard seeds, coriander and salt over medium heat for about 8 minutes, until onions are soft. Add this to the mashed potatoes. Cool for at least 15 minutes before filling the pastries.
1) Place all ingredients in a small saucepan. Stir until the sugar dissolves.
2) Heat to boiling, then let simmer uncovered for about 10 minutes. It reduce slightly.
3) Serve warm or at room temp.
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, roll 1-inch balls of dough into 5-inch circles.
3) Place approximately 1 1/2 tbsp. 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.
5) Serve within 15 min. with dipping sauce.