Vegetable Samosas with Fresh Coriander Chutney

By The Canadian Living Test Kitchen

Tested till perfect

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  • Portion size: 24

This recipe makes 24 servings

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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

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.

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

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

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