About: Potato-filled Samosas

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The dumpling of India, and one of the best, because the dough, which is made with butter and yogurt, is rich and tangy. Traditionally, it is made by cutting the cold butter into bits and rubbing it and the flour very quickly between your fingers: Pick it up, rub it, and drop it. (If the mixture begins to feel greasy, refrigerate it for a few minutes before proceeding.) The food processor may not be as charming, but it's much easier. Take your pick.

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rdfs:label	Potato-filled Samosas
rdfs:comment	The dumpling of India, and one of the best, because the dough, which is made with butter and yogurt, is rich and tangy. Traditionally, it is made by cutting the cold butter into bits and rubbing it and the flour very quickly between your fingers: Pick it up, rub it, and drop it. (If the mixture begins to feel greasy, refrigerate it for a few minutes before proceeding.) The food processor may not be as charming, but it's much easier. Take your pick.
dcterms:subject	Pea Recipes Moong dal Recipes Cathy's Recipes Chile pepper Recipes Ginger Recipes Curry Recipes Garlic Recipes Onion Recipes Ground beef Recipes Russet potato Recipes Split pea Recipes Dumpling Recipes Lentil Recipes Indian Meat Dishes Indian Vegetarian Ground lamb Recipes
abstract	The dumpling of India, and one of the best, because the dough, which is made with butter and yogurt, is rich and tangy. Traditionally, it is made by cutting the cold butter into bits and rubbing it and the flour very quickly between your fingers: Pick it up, rub it, and drop it. (If the mixture begins to feel greasy, refrigerate it for a few minutes before proceeding.) The food processor may not be as charming, but it's much easier. Take your pick. Samosas are usually deep-fried, but you can bake them: Just place them on a lightly greased baking sheet and bake at 350°F for twenty to thirty minutes, until golden brown. Don't think of this as a compromise, either: Baked samosas are terrific. * Contributed by Catsrecipes Y-Group * Source: How to Cook Everything by Mark Bittman * Typed by: Susan alexanderjamesmom@gmail.com * Time: at least 1 hour * Makes 20 to 30, enough for 5 to 10 people

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