Vegetable Samosas with Fresh Coriander Chutney

Tested Till Perfect

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.

Servings: 24

Ingredients:

Nutritional Info
Per piece: about -
cal 133
pro 2 g
total fat 9 g
sat. fat 3 g
carb 12 g
fibre 1 g
chol 12 mg
sodium 200 mg
% RDI: -
calcium 2%
iron 6%
vit A 11%
vit C 5%
folate 8%
    2 cups (500 mL) diced peeled potatoes
    1/2 cup (125 mL) diced carrots
    3 tbsp (50 mL) vegetable oil
    1 tsp (5 mL) each fennel and cumin seeds
    1 tsp (5 mL) brown or black mustard seeds
    1/2 tsp (2 mL) ground turmeric and coriander and fenugreek seeds
    1/4 tsp (1 mL) cayenne pepper
    1 onion, chopped
    2 cloves garlic, minced
    1 tbsp (15 mL) grated gingerroot
    1/2 tsp (2 mL) salt
    1/2 cup (125 mL) frozen peas
    3 tbsp (50 mL) lemon juice
    2 tbsp (25 mL) chopped fresh coriander
    Vegetable oil for frying
    Fresh Coriander Chutney (see below)
    Dough:
    2 cups (500 mL) all-purpose flour
    1 tsp (5 mL) cumin seeds (preferably black)
    1/2 tsp (2 mL) salt
    1/2 cup (125 mL) each cold butter and milk

Preparation:

Dough: In food processor or bowl with pastry blender, combine flour, black cumin seeds and sa< 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 sa< 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, purée 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).

Source

Canadian Living Magazine: May 2006





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