Serve Potato-Filled Pastries From India as Appetizers for Holiday Party

These deep-fried, potato-filled pastries are traditional snacks in India, but here they serve as tasty appetizers on Memorial Day.

Diced, cooked potatoes are simmered briefly with peas, onion, ginger, cilantro, cumin, turmeric and cayenne pepper to make the pungent filling. Evaporated milk helps bind these ingredients together and tempers the spicy taste. The Samosa filling is cradled in a crisp and flaky pastry.

The pastries can be prepared several hours ahead, frying them only until very lightly golden. Then, just before serving, briefly fry again 1 to 2 minutes. Or, fried and cooled Samosas can be reheated in the oven at 375 degrees for 8 to 10 minutes.

Yogurt, cucumber and mint serve as a refreshing dip.

SAMOSAS

2 3/4 cups flour

1 1/4 teaspoons salt

3 tablespoons butter or margarine

3/4 cup evaporated milk

3/4 cup water

1/2 cup chopped onion

1 tablespoon minced ginger root

2 tablespoons oil

2 cups diced, cooked potatoes

1/4 cup chopped cilantro

1 teaspoon cumin

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

3/4 cup peas

Combine flour and 1 teaspoon salt in medium bowl. Cut in butter until mixture resembles cornmeal. Stir in 1/2 cup evaporated milk and 1/2 cup water. (Mixture will be dry.) Knead 10 minutes working in dry particles. Cover and set aside.

Saute onion and ginger in oil in 10-inch skillet. Add potatoes, cilantro, cumin, turmeric, cayenne, peas and remaining 1/4 teaspoon salt, 1/4 cup milk and 1/4 cup water. Cover and simmer 10 minutes.

Divide pastry into 8 portions. Roll each portion into 7-inch circle, keeping remaining portions covered. Cut circle in half, then form half circles into cones by overlapping halves of cut side. Seal seam with water. Place 2 slightly rounded tablespoons filling in cone. Moisten edges of pastry and press together. Fold over and flute with fingers or press with fork tines. Repeat with remaining pastry. Deep fry in hot oil, heated to 360 degrees, until golden. Makes 16 pastries.

Yogurt With Cucumber and Mint

2 cups well-drained shredded peeled cucumbers

1 cup plain yogurt

1 tablespoon finely chopped mint leaves

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon black pepper

Combine cucumbers, yogurt, mint, cumin, salt and pepper. Chill until ready to serve.

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