Recipe of the Day - Vegetable Samosa

Vegetable Samosa
Makes about 12


Dough:
2 1/2 cups all purpose flour
1 cup yogurt or buttermilk
Salt and pepper
Flour for kneading
Stuffing:
2 teaspoons canola oil
1 onion, small dice
2-3 potatoes, diced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon mustard seeds
2 teaspoons dried coriander
Salt and pepper to taste
1/2 cup peas, frozen, thawed
1 table cilantro, chopped



Dough:
In a food processor fitted with the blade, add all the ingredients. Pulse until the dough forms and them pulse a few more times just till it all comes together. Turn out on a floured surface and knead 10-12 times. Cover with plastic wrap until ready to use. You can make this early in the day and keep in the fridge.
Stuffing:
Heat oil in a large frying pan. Add onions and cook just until they are translucent. Add the rest of the ingredients except the peas and cilantro, and sauté until potatoes begin to soften. Add ½ cup of water and cover for 5 minutes. Remove from heat and place mixture into a medium bowl. Mash potato mixture to a chunky consistency. Stir in peas and cilantro. Adjust salt and pepper.

Heat over to 425°
To make samosa, rip off about an inch size ball of dough. Flatten with a small rolling pin to a 5 inch circle. Place about 1 tablespoon of the filling in the center. Wet the outside edge of the dough with water and fold the edges together. Crimp the edges to get a tight seal. Place on a greased baking sheet.
Bake 15 minutes at 425°, flip the samosa over and cook an additional 10 minutes on 375°. Turn oven to warm and leave samosa in the oven until ready to serve. Serve with your favorite chutney.