I made samosas at home the other night using a recipe from the Moosewood Cookbook. The filling was spot on in terms of Indian flavors and was quite delicious. The dough, though, was a problem.
I don't do much baking and I am not really good at making things that are dough-based, but I decided to take the plunge with this. I figured if I followed the recipe to a T, then I wouldn't go wrong.
The dough only called for three ingredients:
2.5 cups flour
1/2 teaspoon salt
1 c. buttermilk or yogurt
extra flour as needed
I used yogurt because I had it on-hand. The result was something that was very heavy. It was not inedible, but it took some work to get through. My husband said it tasted "kind of like hippie dough."
So, any ideas where I went wrong? Would buttermilk have been better? Should I have used more yogurt/buttermilk? Or does someone have another recipe for samosas?
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