Squash Samosas
appetizers, indian, vegetables
----PASTRY----
1/2 cup all-purpose flour
1/2 cup wholewheat flour
2 jalapeno chiles, seeded & - coarsel; y chopped
1/4 teaspoon salt
1/2 cup oil
1 water, as necessary
----FILLING----
2 1/2 cup winter squash, cooked & - pureed
2 teaspoon oil
1/2 teaspoon nutmeg
1/2 teaspoon white pepper
2 jalapeno chiles, minced
1 salt, to taste
1/3 cup coconut, shredded
PASTRY: Combine all dry ingredients in a bowl. Add oil & slowly drizzle in water until the dough forms a ball. Knead until very soft & pliable. Wrap in a damp towel & let rest for 2 hours or so.
FILLING: Heat oil in a skillet, add the pureed squash & saute, stirring frequently, for 15 minutes. Stir in the remaining ingredients. REmove from heat & let cool.
TO ASSEMBLE: Divide dough into 12 equal balls. Roll each ball into a circle, very thinly, & slice in half. Keep covered with a damp towel until ready to use, otherwise the pastry will dry out too much & you will not be able to use it. Place a portion of filling on one half of the semi-circle. Dampen the edges with some water & seal. Set each samosa aside until ready to cook.
TO COOK: Either, preheat the oven to 350F, place samosas on an ungreased cookie sheet & bake for 20 minutes. Or, deep-fry for 7 minutes or until browned. Drain on paper towels & serve immediately with good chutnies. Or let go cold & - Freeze. Reheat in a 350F oven.
NOTE: Baked samosas have a harder & more crunchy pastry. Deep-fried & I find that they retain too much fat. Try whichever way you find you prefer.
Recipe by Mark Satterly
Yield: 24 samosas