| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Indian, Potatoes, Ceideburg 2 |
25 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Melted butter |
| 1/2 |
c |
Yogurt |
| 1/4 |
c |
Water |
| 3 |
tb |
Butter |
| 1 |
md |
Onion, finely chop chopped |
| 1 |
|
Tart green apple, cored and finely chopped |
| 1 |
|
Clove garlic, minced |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Turmeric |
| 1/2 |
ts |
Coriander |
| 1 1/2 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
| 1/4 |
ts |
Crushed dried red peppers |
| 1 |
lb |
Potatoes, peeled, cooked and riced |
| 1/2 |
c |
Fresh peas (or thawed frozen), cooked |
| 3 |
|
To 4 tablespoons yogurt |
|
|
Vegetable oil |
INSTRUCTIONS
PASTRY
FILLING
Pastry: Sift flour and salt into bowl. Stir in melted butter, then
yogurt, then water. Stir together until blended. Dough will appear
dry and lumpy. Roll dough on pastry board and cut into 2 to 3-inch
circles . Filling: In a large frying pan, melt butter over moderate
heat.
Add onion, apple and garlic and saute until just tender. Add the
spices, the salt, and the black and red peppers, and saute, stirring
for 5 minutes. Stir in potatoes and peas. Adjust seasoning. Add
yogurt. Chill.
Assembly: Place 1 tablespoon chilled filling on dough circle. Fold
over to form a semicircle. Moisten edges with a little water and
pinch to seal. Repeat rolling and filling.
Place 2 cups vegetable oil in large frying pan or wok and heat over
high heat. Fry pastries 4 or 5 at a time, turning once, until they
turn a deep golden brown. Drain on paper tow towels. Serve hot.
Makes 25 to 30 past pastries.
Adapted from "Ethnic Cuisine " by Elizabeth Rozin.
From the San Francisco Chronicle, 8/18/88.
Posted by Stephen Ceideburg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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