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might fall apart or get greasy.) Fry 5 to 8 samosas at a time (depending on the size of your karahi) until light golden brown, about 5 to 7 minutes on each side.

9. Serve warm with Cilantro Chutney (page 185) or ketchup.

NOTE: Prepared samosas can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw in refrigerator overnight. To reheat samosas, preheat oven to 350°F and cook for 7 to 9 minutes. Cool slightly before serving.

NUTRITION INFORMATION PER SERVING:

Calories: 109; Total Fat: 5 g (Saturated Fat: 0.5 g); Carbohydrate: 14 g; Protein: 2 g; Fiber: 1 g; Sodium: 244 mg

VARIATION: For all those who love their potato samosas, substitute the potato filling below for the mixed vegetable filling.

POTATO FILLING: Substitute 4 medium boiled potatoes (about 4 cups chopped) and ¾ cup frozen peas, in place of potatoes and mixed vegetables in the Mixed Vegetable Filling. Follow filling directions above.

Quick Vegetable Pastries

Samosa Puffs

PREP: 15 minutes

COOK: 30 minutes

MAKES: 25 servings

SERVING SIZE: 1 puff

There are several benefits of using the frozen pastry sheets as the samosa crust. First, they are less time-consuming and messy to make. They’re baked instead of fried. And they have a unique taste, making them an alternate snack all their own.

FILLING

1 recipe Mixed Vegetable Filling (page 61)

DOUGH

½ package or 1 frozen pastry sheet, thawed

1. Prepare Mixed Vegetable Filling according to recipe. Thaw pastry sheet according to directions.

2. Preheat oven to 400°F.

3. Carefully open the pastry sheet. Lightly dust the counter with all-purpose flour and roll one pastry sheet into a 14 × 14-inch square. Cut the rolled sheet into 5 strips horizontally and vertically, making 25 squares.

4. Place about 1 tablespoon filling in the center of each square; fold one corner of the square over to make a triangle. Press the edges together, sealing the triangles. Stuff all 25 pastries. Place triangles 1 inch apart on an ungreased cookie sheet.

5. Bake for 20 to 25 minutes, until the tops are golden brown. Cool for 10 minutes. Serve warm with chutney or ketchup.

NUTRITION INFORMATION PER SERVING:

Calories: 62 g; Total Fat: 3 g (Saturated Fat: 1 g); Carbohydrate: 7 g; Protein: 1 g; Fiber: 1 g; Sodium: 150 mg

VARIATION: Substitute Potato Filling (see Variation, page 62) for the Mixed Vegetable Filling.

GF, LF

Mung Bean Fritters

Mung Dal Pakora

SOAK: 2 hours or more

PREP: 15 minutes

COOK: 30 minutes

MAKES: 10 servings

SERVING SIZE: 4-5 fritters

These pakoras/fritters are one of my favorites. My neighbor back in India introduced them to me when I was a teenager. The diced potatoes keep the fritters moist and the black pepper adds a distinct flavor and heat. I serve them as appetizers at a party or as a snack with hot tea or coffee.

1 cup (split, hulled) mung dal

½ cup water

1½ cup potatoes, peeled and cut into

¼-inch dice

1-1½ teaspoons black pepper, coarsely

ground

1¼ teaspoons salt

2 teaspoons ground coriander

1 teaspoon amchur or 1 tablespoon lemon juice

Canola or vegetable oil for frying

1. Wash mung dal in 3 to 4 changes of water, until the water is relatively clear. Soak dal in cold water for 2 hours or overnight. Rinse again in 1 to 2 changes of water. Strain the dal and discard the water.

2. In a food processor or blender, coarsely grind the drained dal with ½ cup water. Transfer to a mixing bowl.

3. Add the diced potatoes, black pepper, salt, coriander, and amchur. Mix well.

4. Heat 2 inches oil in a karahi/wok or skillet on high heat. Oil is ready when a little bit of batter dropped into the oil rises to the top right away (about 375ºF).

5. Drop about 1 tablespoon of batter at a time in the hot oil with a spoon or forefingers (if comfortable working with your hands), frying several fritters at a time. Fry for 5 to 7 minutes, until light brown on one side. Turn fritters over and fry on the other side. Drain on paper towels.

6. Serve hot with Cilantro Chutney (page 185).

MAKE