INDIAN-STYLE TURNOVERS SAMOSAS Recipe

How to make it

---

• Note: We prefer whole milk yogurt here, though low-fat or nonfat yogurt can be substituted. We pack these samosas with a lot of filling; the dough is very elastic and will easily stretch around the filling without bursting. A wire spider comes in handy when frying the samosas. Serve the samosas with Tamarind Chutney or Cilantro-Mint Chutney (see related recipes).
• 1. Pulse the flour and salt together in a food processor until combined, about 4 pulses. Drizzle the yogurt and 3 tablespoons of the oil over the flour mixture and process until the mixture resembles coarse cornmeal, about 5 seconds. With the machine running, slowly add 4 tablespoons of the water through the feed tube until the dough forms a ball. If the dough doesn’t come together, add the remaining 2 tablespoons water, 1 tablespoon at a time, with the processor running, until a dough ball forms. The dough should feel very soft and malleable.
• Note Filling Samosas:
• 1. Cut the dough into 12 equal pieces, and roll each piece into a 5-inch circle on a well-floured work surface. Working with 1 dough round at time, cut the dough evenly in half into 2 half-moon shapes. 2. Working with 1 half-moon piece of dough, moisten the straight side with a wet finger, then fold in half. Press to seal the seam on the straight side only and crimp with a fork to secure; leave the rounded edge open and unsealed. 3. Pick the piece of dough up and hold it gently in a cupped hand, with the open, unsealed edge facing up; gently open the dough into a cone shape. Fill the dough cone with 2 tablespoons of the filling and pack the filling in tightly in order to leave a 1/4-inch rim at the top. 4. Moisten the inside rim of the cone with a wet finger, and pinch the top edge together to seal. 5. Lay the samosa on a flat surface and crimp all the edges with a fork to secure.
• 2. Transfer the dough to a floured work surface and knead by hand until it firms slightly, about 2 minutes. Wrap the dough in plastic wrap and let rest for at least 20 minutes, or refrigerate for up to 1 day.
• 3. Cut the dough into 12 equal pieces, and keep the pieces covered with a sheet of plastic wrap coated with vegetable oil spray to prevent them from drying out. Working with 1 piece of dough at a time, roll the dough into a 5-inch round using a rolling pin. Cut each dough round in half to form 24 half moons. Following the illustrations below, shape, fill, and seal the samosas, using 2 tablespoons of filling per samosa.
• 4. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Line a baking sheet with several layers of paper towels and set aside. Heat the remaining 3 quarts oil in a large Dutch oven over medium-high heat to 375 degrees. Add 8 of the samosas and fry until golden brown and bubbly, 2 1/2 to 3 minutes, adjusting the heat as needed to maintain 375 degrees. Using a wire spider or slotted spoon, transfer the samosas to the prepared baking sheet and keep warm in the oven. Return the oil to 375 degrees and repeat with the remaining samosas in two batches. Serve.