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Samosa Dough, Filling and Cilantro Chutney

Samosa Dough:

3 cups of flour

1 teaspoon of baking powder

1 teaspoon of salt

3 tablespoons of Ultra Premium Extra Virgin Olive Oil

3/4 cup of water

Samosa Filling:

2 cups of cubed cooked potatoes, drained

2 tablespoons of Ultra Premium Extra Virgin Olive Oil

1 cup of diced onion

2 cloves of garlic, minced

1 teaspoon of curry powder

1/4 to 1/2 teaspoon of cumin (to taste)

1 teaspoon of fresh lime juice

1 teaspoon of fresh grated ginger

1 cup of frozen peas, thawed

1 small green serrano, seeded and minced fine

salt and pepper to taste

 

Cilantro Chutney:

2 cups chopped cilantro

1 fresh serrano pepper, seeded and chopped

3 cloves of fresh garlic

1 teaspoon cumin

salt to taste

1/4 cup of ultra premium extra virgin olive oil 

the juice of two limes

2 tablespoons of water

 

For the dough: 

Combine the dry ingredients for the dough in a large bowl of a food processor. Add the olive oil and water and mix or pulse until a rough dough begins to form. Add more water as necessary. Knead the dough on a lightly floured surface until it becomes smooth and pliant. Allow the dough to rest, covered for about 30 minutes while the filling is prepared.

For the Filling:

Heat the olive oil over medium heat in a large heavy skillet or saute pan. Add the chili, ginger, onions and garlic. Saute until the onion is translucent, about three minutes. Add the spices and cook for another minute or so until fragrant. Add the potatoes and gently crush them with the back of a spoon to a desired lumpy consistency. Add the peas and lime juice, cook for another minute and season to taste with salt and pepper.

For the Chutney:

Place all the chutney ingredients in the bowl of a food processor or blended jar. Plus until finely pureed. Adjust seasoning.

Assembly:

Roll the dough into a large round 1/8 thickness. Using a three inch round cutter cut out the rounds. Spoon two tablespoons of filling into the center of each round, folding it in half to from a half moon. Seal the edges of each round with a little beaten egg and crimp the outsides firmly with the tines of a fork.

In a large heavy pot preheat grape seed oil to 350. Drop the samosas in, just a few at a time being careful not to overcrowd the pan and drop the temperature. Fry the samosas flipping once, until both sides are golden brown (about 2 minutes per side). Serve warm with Cilantro Chutney

Recipe from Veronica Foods 

 

 

 

 

 



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