1,000 Indian Recipes (86 page)

2.
Baste each phyllo sheet generously with the melted butter and stack one on top of the other on a cutting board. With a sharp knife, cut lengthwise into 4 equal strips, about 3 inches wide, cutting through all 7 sheets. Cut each strip in half crosswise and then cut each half in half again to make a total of 16 rectangles, each made up of 7 layers. Cover with a damp (not wet) clean cotton kitchen towel.

3.
Preheat the oven to 350°F. Lightly grease a baking sheet. With a rolling pin, lightly roll each rectangular stack of 7 layers to make sure the layers adhere to each other properly. Brush the top layer with butter and place 1 teaspoon of the filling in the center. Fold in half to, cover the filling. Press the edges well to seal in the filling. Repeat with the remain-ing rectangles.

4.
Brush the top and bottom layers of the samosas generously with butter once again and place on the baking sheet. Bake until crispy and golden, 15 to 20 minutes. Transfer to cooling racks. Serve.

Variation:
Drain out most of the juices from
Basic Green Chutney
and use about
¹
⁄
₂
teaspoon in place of the mashed potato. Or apply a scant layer of the chutney along with the butter on each layer in Step 3 and then bake the samosas.

Stuffed Phyllo Baked Pastry Pouches

Potli-Samosae

Makes 24 pieces

This recipe was inspired by pastries made by my cousin Amita Molloy. Folded phyllo sheets, filled and pinched to seal, are when baked, transformed into crispy little filled pouches—similar to the filled crepe-wrapped snack known as "beggar's purses." Although these pouches can be baked on a tray, I bake them in a mini-muffin pan. They stay contained in their individual compartments and brown well on all sides.

1 recipe any
Samosa Filling
of your choice

12 phyllo pastry sheets (about
¹
⁄
₂
pound)

¹
⁄
₄
to
¹
⁄
₃
cup melted unsalted butter or vegetable oil

1.
Brush each phyllo sheet generously with butter and stack one on top of the other on a cutting board. With a sharp knife, cut the sheets in half, crosswise, to make a total of 24 pieces. Stack once again, and cover with a damp (not wet) clean cotton kitchen towel.

2.
Preheat the oven to 350°F. Lightly grease a mini-muffin pan or a baking sheet. Working with each piece separately, fold in half and then in half again to make an approximately 6-by-4-inch rectangle. Place about 1 tablespoon of the filling in the center, then pick up the phyllo by the four corners and pinch them together just above the filling to seal, making a little pouch.

3.
Alternately, tie each one lightly with chives, scallion greens, or thin strips of carrots, or any other greens or vegetables. Repeat with all the pieces.

4.
Brush all the pouches with the butter, and place each in one cup of the muffin pan or all of them on a baking sheet and bake until crispy and golden, about 25 minutes. Transfer to cooling racks. Serve hot, warm, or at room temperature.

Fillings for Samosas

Potato Filling

Samosae mein bharnae kae Aalu

Makes about 4 cups

Although any type of dry-cooked vegetable or meat makes for delicious
samosa
fillings, there are some traditional ones. Potatoes are tops on the list.

This
samosa
filling can also be used to stuff vegetables such as tomatoes, eggplants, bell peppers, and others, and even serve as a side dish. You can use any of the dry-cooked potato dishes in the book to fill your
samosas
.

4 to 5 medium russet (or any) potatoes (about 1
¹
⁄
₂
pounds)

2 tablespoons peanut oil

2 teaspoons cumin seeds

¹
⁄
₂
teaspoon coarsely ground fenugreek seeds

2 tablespoons peeled and minced fresh ginger

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1
¹
⁄
₂
tablespoons ground coriander

¹
⁄
₂
teaspoon salt, or to taste

¹
⁄
₂
teaspoon garam masala

¹
⁄
₄
cup finely chopped fresh cilantro, including soft stems

1 teaspoon mango powder

1.
Cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel and finely chop. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the fenugreek seeds and mix in the potatoes.

2.
Stir about 2 minutes, then add the ginger, green chile peppers, coriander, salt, and garam masala, and stir occasionally until the potatoes are golden, about 10 minutes.

3.
Add the cilantro and mango powder and cook another 5 minutes. Remove from heat and let cool before using.

Variation:
Mix in
¹
⁄
₂
cup thawed frozen peas, 1 cup finely chopped fresh spinach, or
¹
⁄
₂
cup soaked red lentils (dhulli masoor dal) along with the potatoes. Adjust the seasonings.

Spicy Mixed Vegetable Samosa Filling

Samosae mein bharnae ki Sabziyan

Makes about 4 cups

Mix at least three vegetables—carrots, beans, mushrooms, potatoes, peas, cauliflower, or any others you fancy. The underlying flavor of this filling comes from the special
kadhai masala
blend, which has fenugreek, fennel, and pomegranate seeds. It's named for a blend of spices often used in foods fried in the
kadhai
(Indian wok).

1
¹
⁄
₂
to 2 tablespoons
Spicy Masala for Wok-Cooked Foods (Kadhai Masala)
, or store-bought

2 tablespoons vegetable oil

1 medium onion, finely chopped

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1 tablespoon peeled and finely chopped fresh ginger

4 cups finely chopped mixed fresh or frozen vegetables

¹
⁄
₂
teaspoon salt, or to taste

Freshly ground black pepper, to taste

1.
Prepare the kadaai masala. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the kadhai masala; it should sizzle upon contact with the hot oil. Quickly add the onion and stir about 2 minutes.

2.
Add the green chile peppers, ginger, vegetables, salt, and black pepper, and cook over medium heat the first 2 to 3 minutes, and then over medium-low heat until the vegetables are soft, 5 to 7 min-utes more. Remove from the heat and let cool before using.

Yellow Mung Bean and Spinach Samosa Filling

Samosae mein bharnae ki Mung Dal

Makes about 4 cups

This is another popular
samosa
filling that also doubles as a side dish. In addition to
samosas
, try it for filling
parantha
(griddle-fried breads) and different vegetables. The mung beans have to be soaked overnight, but otherwise the filling is quick and easy to make.

1
¹
⁄
₄
cup dried yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water