Vegetable Samosas with Fresh Coriander Chutney

By The Canadian Living Test Kitchen

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Vegetable Samosas with Fresh Coriander Chutney

This recipe makes 24 servings

Nutritional Info
Per piece: about	-
cal	133133 cal
pro	2 g2g pro
total fat	9 g9g total fat
sat. fat	3 g3g sat. fat
carb	12 g12g carb
fibre	1 g1g fibre
chol	12 mg12mg chol
sodium	200 mg200mg sodium
% RDI:	-
calcium	22 calcium
iron	66 iron
vit A	1111 vit A
vit C	55 vit C
folate	88 folate

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Ingredients

2 cups diced peeled potatoes 2 2cups cupsdiced peeled potatopotatoes
1/2 cup diced carrots 1/2 1/2cup cupdiced carrotcarrots
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
1 tsp fennel seeds 1 1tsp tspfennel seeds
1 tsp cumin seeds 1 1tsp tspcumin seeds
1 tsp brown or black mustard seeds 1 1tsp tspbrown or black mustard seeds
1/2 tsp ground turmeric 1/2 1/2tsp tspground turmeric
1/2 tsp fenugreek seeds 1/2 1/2tsp tspfenugreek seeds
1/2 tsp coriander 1/2 1/2tsp tspcoriander
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 tbsp grated gingerroot 1 1tbsp tbspgrated gingerroot
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup frozen peas 1/2 1/2cup cupfrozen peas
3 tbsp lemon juice 3 3tbsp tbsplemon juice
2 tbsp chopped fresh coriander 2 2tbsp tbspchopped fresh coriander
Vegetable oil , for fryingVegetable oil, for frying
Fresh Coriander Chutney Recipe Fresh Coriander Chutney Recipe
Dough:
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1 tsp cumin seeds , preferably black1 1tsp tspcumin seeds, preferably black
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup cold butter 1/2 1/2cup cupcold butter
1/2 cup milk 1/2 1/2cup cupmilk

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).

Source : Canadian Living Magazine: May 2006