Ingredients

• 1 tablespoon vegetable oil
• 2 onions, finely chopped
• 1 cup plain yogurt
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder
• 2 tablespoons chopped fresh cilantro
• 1/4 cup chopped fresh cilantro
• 1 (16 ounce) package frozen phyllo dough, thawed
• 1/2 cup plain yogurt
• 3 tablespoons half-and-half cream
• 1/4 cup water
• 1 cup all-purpose flour
• 3 cups oil for frying, or as needed

Directions

1. Heat one tablespoon of oil in a skillet over medium heat. Add the onion, and cook until browned. Stir in 1 cup of yogurt, curry powder, chili powder, and 2 tablespoons of cilantro. Cook and stir until most of the liquid has evaporated. Remove from the heat, and stir in the remaining cilantro.
2. Lay out one sheet of phyllo dough, and cover the rest with a damp towel. Place about 1 tablespoon of the onion mixture onto the corner, not too close to the edge of the sheet of dough, then fold up into fourths toward the opposite side to enclose the filling. Starting with the filled end, fold towards the other end in a triangle shape, pressing the edges with moistened fingers to seal. Repeat with remaining filling and dough.
3. Heat 3/4 inch of oil in a deep heavy skillet over medium-high heat to 365 degrees F (185 degrees C). In a small bowl, stir together the remaining yogurt, half-and-half, and water. Dip the samosas in the yogurt mixture, then dredge in flour, and shake off the excess.
4. Fry in small batches so they are not touching, for about 4 minutes, turning once. Drain on paper towels and serve warm.

Ingredients

• 2 large potatoes, peeled
• 1 cup frozen peas, thawed
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1 bay leaf, crushed
• 2 large onions, finely chopped
• 1 pound ground beef
• 4 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green chile peppers
• 1 quart oil for deep frying
• 1 (16 ounce) package phyllo dough

Directions

1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

• 1 cup of flour
• 1 package of yeast, dry
• 2 teaspoon salt
• 1 cup of water, hot
• 1 cup buttermilk or plain yogurt
• 1 Egg (room temp)
• 2 tablespoon of oil
• 1 tablespoon of honey or sugar
• 2 1/2 cups of flour
• Butter, melted (optional)

1. Combine 1 cup flour, yeast, and salt in a mixing bowl.  Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. 
2. Stir in enough remaining flour to form a soft, sticky dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead.  Knead until smooth and elastic, but still soft (3 to 5 minutes). 
3. Place in an oiled bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls.  Let rest 5 minutes. Roll out each ball to a 1/4-inch thick round. 
4. If desired, brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes.

NOTE: There is no second rising in this recipe so that you get flat  loaves.