Tested till perfect Vegetable Samosas with Fresh Coriander Chutney
Vegetable Samosas with Fresh Coriander Chutney
Photography by Matthew Kimura

Vegetable Samosas with Fresh Coriander Chutney

From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2006

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24

Ingredients

  • 2 cups 2cupsdiced peeled potatopotatoes
  • 1/2 cup 1/2cupdiced carrotcarrots
  • 3 tbsp 3tbspvegetable oil
  • 1 tsp 1tspfennel seeds
  • 1 tsp 1tspcumin seeds
  • 1 tsp 1tspbrown or black mustard seeds
  • 1/2 tsp 1/2tspground turmeric
  • 1/2 tsp 1/2tspfenugreek seeds
  • 1/2 tsp 1/2tspcoriander
  • 1/4 tsp 1/4tspcayenne pepper
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspgrated gingerroot
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupfrozen peas
  • 3 tbsp 3tbsplemon juice
  • 2 tbsp 2tbspchopped fresh coriander
  • vegetable oil, for frying
  • Fresh Coriander Chutney Recipe

Dough:

  • 2 cups 2cupsall-purpose flour
  • 1 tsp 1tspcumin seeds, preferably black
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupcold butter
  • 1/2 cup 1/2cupmilk
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Dough: In food processor or bowl with pastry blender, combine flour, black cumin seeds and salt ; pulse or cut in butter until in fine crumbs. Pulse or stir in milk until ball begins to form. Press into disc; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

In large saucepan of boiling salted water, cover and cook potatoes and carrots until tender, about 10 minutes; drain.

Meanwhile, in large skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander and fenugreek seeds and cayenne just until cumin seeds begin to pop, 1 minute.

Add onion, garlic, ginger and salt ; fry until softened, about 3 minutes. Stir in potato mixture and peas. Stir in lemon juice and coriander; let cool.

Cut dough into 12 pieces; form each into flat round. On floured surface, roll out each to 6-inch (15 cm) circle; cut in half. Working with 1 piece at a time, moisten half of the cut edge with water. Form cone shape by overlapping cut edges by 1/4 inch (5 mm).
Fill with rounded 1 tbsp (15 mL) potato mixture. Moisten top inside edges of pastry; press to seal. Trim jagged edges. Crimp with fork.

In wok or deep saucepan, heat oil to 350°F (180°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 45 seconds.

Fry samosas, in batches, until golden, about 4 minutes. Remove to paper towel-lined tray. Or bake in 425°F (220°C) oven for 15 minutes. Serve warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours. Or freeze on waxed paper?lined tray; transfer to airtight container and freeze for up to 2 weeks. Reheat in 350°F /180°C oven for 10 to 20 minutes.)

Additional information :

Fresh Coriander Chutney:

In food processor, pur?together 4 cups (1 L) fresh coriander leaves; 1/4 cup (50 mL) water; half hot green finger pepper, seeded; 4 tsp (20 mL) lemon juice; and 1/4 tsp (1 mL) salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours.)

Makes 1/2 cup (125 mL).

Nutritional Information Per piece: about

cal 133 pro 2g total fat 9g sat. fat 3g
carb 12g fibre 1g chol 12mg sodium 200mg

% RDI:

calcium 2 iron 6 vit A 11 vit C 5
folate 8
All rights reserved. Transcontinental Media G.P. © 2014