Vegetable Samosas with Fresh Coriander Chutney
- Portion size: 24
This recipe makes 24 servings
|Per piece: about||-|
|total fat||9 g|
|sat. fat||3 g|
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.
- 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
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