2 1/2 c flour
1/2 tsp salt
1 c buttermilk
extra flour -- as needed

The Filling:
2 lg potatoes
1 tbsp butter
1 c finely minced onion
2 med garlic cloves -- minced
3/4 tsp salt
cayenne -- to taste

For the dough: Place the flour in a medium-sized bowl. Mix in the salt.
Make a well in the center and add the buttermilk or yogurt. Mix first with
a spoon and then with your hand, 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 the bowl for about 5 minutes. Cover tightly and refrigerate
until you are ready to assemble the pastries.

The Filling: Peel the potatoes and chop them into 1-inch pieces. Place in
a saucepan, cover with water, and boil until very soft. Drain and transfer
to a medium-sized bowl. Mash and set aside. Melt the butter in a heavy
skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt.
Saute over medium heat about 8 to 10 minutes, or until the onions are quite
soft. Add this to the mashed potatoes, along with the remaining
ingredients. Mix well, but try not to smash the peas. Cool for at least 15
minutes before filling the pastries.

To assemble and bake: Preheat the oven to 425 F. 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, one by one, roll 1-inch
balls of dough into 5-inch circles, using a rolling pin.

Place approximately 1 1/2 tbsp filling in the center of each circle, and
fold over, just 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 the fork.

To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425 F, then reduce heat to 375 F and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down.








NOTES : Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine they are deep-fried (and that is still an
option). But baking them works very well, and is easier and more healthful.
All components can be made well ahead of time.
Finished samosas can be stored for days in the refrigerator or freezer.
.
If you are storing the samosas to bake later on, place them on a heavily
floured plate or tray, dust the tops with more flour, and cover tightly.
Store in the refrigerator or freezer until baking time.

1 1/2 hours to prepare, 25 minutes to bake.
Yield: 15 or 16 medium-sized, very satisfying pastries (enough to feed 6 to
8 people, at least)