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2 1/2 cups flour
1/2 tsp. salt
1 Cup buttermile or yogurt
extra flour, as needed

Place the flour in a medium-sized bowl. Mix in the salt. Mix in
the milk or yogurt to make a smooth dough. 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 till you are ready to assemble the pastries.

2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 Cup finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1 1/2 cups uncooked green peas
2 Tbs. lemon juice
Cayenne, to taste.

Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain
and mash.) Set aside. Melt the butter and saute onions, garlic,
ginger, mustard seeds, coriander and salt over medium heat for
about 8 minutes, till onions are soft. Add this to the mashed
potatoes. Cool for at least 15 minutes before filling the pastries.

1/2 cup cider vinegar
1/2 cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt

Place all ingredients in a small saucepan. Stir till the sugar
dissolves. Heat to boiling, then let simmer uncovered for about
10 minutes. It reduce slightly. Serve warm or at room temp.

Preheat the oven to 425F. Generously oil a baking sheet. 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, rook 1-inch balls of dough into 5-inch circles. Place
app. 1 1/2 Tbs. 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

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.


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