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1
Combine the flour with a large pinch of salt, the butter, and the yogurt in a food processor; turn on the machine and, a few seconds later, add about 1/2 cup water.
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2
Let the machine run, adding a little more water if necessary, until a dough ball forms.
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3
Knead the dough for a moment by hand, adding a little more flour if necessary, and wrap it in plastic.
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4
Put the potato and carrot in a pot and add salted water to cover.
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5
Bring to a boil and cook until quite soft, 10 to 20 minutes; drain and mash.
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6
Put the 2 tablespoons oil in a large skillet, preferably nonstick, over medium-high heat.
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7
A minute later, add the garlic, ginger, and onion and cook, stirring occasionally, until the onion softens, about 5 minutes.
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8
Add the meat and stir-fry, separating the clumps, until it loses its pinkness, about 5 minutes.
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9
Stir in the spices, some pepper, and a large pinch of salt.
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10
Add the mashed potatoes and carrots and the peas and cook for another minute, stirring to combine.
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11
Remove from the heat, taste and adjust the seasoning, and cool.
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12
(You can prepare both the dough and the filling to this point a day or so ahead and refrigerate until ready to proceed.)
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13
Sprinkle a work surface with flour, then divide the dough into quarters.
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14
Cover three of the pieces and divide the fourth into 6 pieces; roll each piece into a round ball.
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15
Roll each ball out to a 3-inch diameter.
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16
When you have rolled out the first 6, put about 1 tablespoon of the filling in the center of each.
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17
Brush the rim (you can use your fingertip) with a little water, then fold over and seal.
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18
Keep covered with plastic wrap while you repeat with the remaining dough.
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19
Preheat the oven to 350F or put at least 3 inches of oil in a saucepan or other deep vessel, turn the heat to medium-high, and heat the oil to about 350F.
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20
If youre baking, put the samosas on a nonstick or lightly greased baking sheet and bake until golden brown, about 30 minutes.
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21
If youre deep-frying, cook as many as will fit without crowding in the hot oil until lightly browned, about 3 minutes, turning once or twice.
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22
Drain on paper towels and serve hot.
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23
(Or keep them warm in a low oven or serve at room temperature, but in any case within an hour.)
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24
Simply substitute 1/2 cup chopped cabbage and 1/2 cup mashed cooked beans for the meat.
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25
Or try the following.
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26
Step 1 remains the same.
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27
In step 2, omit the carrot and use 3 large potatoes.
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28
Omit the ginger, onion, and meat and mash the potatoes with the spices along with 2 tablespoons yogurt and 1 stemmed, seeded, and minced jalapeno (or 2 smaller chiles or hot red pepper flakes to taste).
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29
Cook the peas briefly in boiling salted water to cover; drain and add to the potato mixture, then taste and adjust the seasoning.
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30
Skip step 3 and proceed with steps 4 and 5.
