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Samosas with Mint and Taramind Chutney

These samosas are seriously delicious.

Time

Yield

Ingredients

Ingredients

Dough

2-3/4 cup all-purpose flour
1/4 cup corn starch
1 tbsp. salt
1 tbsp. crushed fennel seeds
1/4 cup ghee or
vegetable oil
1 cup warm water

Filling

2 lbs. Russet potato, peeled or
2 lbs. ground lamb
3 tbsp. ghee or
vegetable oil
1 onion, sm. dice
1 tomato, sm. diced
1 cup frozen peas
1 chili pepper, minced
2 cloves garlic, minced
1” ginger, minced
1/2” cinnamon stick
2 tsp. cumin seeds
2 cloves
2 tsp. ground turmeric
2 tsp. ground black pepper

Tamarind Chutney

1-1/4 cup water
4 dried dates, pits removed
1/8 cup lemon juice
1/2 cup jaggery or
piloncillo or
brown sugar
3/4 cup tamarind pulp

Mint Chutney

1 bunch cilantro
2 bunches mint
1 sm. green chile
1/4 inch ginger, chopped
1 clove garlic
1/8 cup lemon juice
3/4 cup yogurt
1/4 cup water

Instructions

For the Samosa Dough
Combine all ingredients in a large bowl and knead until smooth. Cover with a damp towel and allow to rest for half an hour. Roll out with a mixture of half corn starch and half flour to a thickness of 1/8”. Cut into 2” circles and cut each circle in half.

For the Samosa Filling *2 options below*
Vegetarian option: Boil the potato in a large pot of salted water with a few slices of ginger and some vegetable scraps and cilantro stems until it is fork tender. Chop potato into bite sized pieces. Heat a large sauté pan over medium heat and toast the cumin seeds, cloves and cinnamon stick for 2 minutes. Add the ghee or vegetable oil then add the onion, garlic, ginger and chili. Sauté for 2 minutes then add potatoes. Continue to sauté for 3-4 minutes being careful not to burn the garlic. Add the rest of the spices. Cook for another two minutes then add the tomatoes. Cook for another minute then add a little water and simmer until potato is tender and water has evaporated. Add the peas and season to taste with salt and pepper.

Lamb option:
Heat a large sauté pan over medium heat and toast the cumin seeds, cloves and cinnamon stick for 2 minutes. Add the ghee or vegetable oil then add the onion, garlic, ginger and chili. Sauté for 2 minutes then add the ground lamb. Continue to cook the ground lamb mixture for 5 minutes or until fully cooked and browned. Skim out any excess fat. Add the rest of the spices. Cook for another two minutes then add the tomatoes. Cook for another minute then deglaze with a little water and simmer until water has been absorbed. Add the peas and season to taste with salt and pepper.

For the Mint chutney
Process all the ingredients in blender or food processor beginning with the ginger and garlic, then adding the chili, then the herbs. Lastly add the lemon juice, water, and yogurt. Season to taste with salt and pepper.

For the Tamarind chutney
Simmer the jaggery, tamarind, dates, and ginger in the juice and water for 5 minutes. Puree and strain through a chinois.

To build and bake the samosas
Preheat oven to 375ºF (you can fry as well). Using finger bowls, moisten half of the straight side of pre-cut half circle dough. Bring the two halves together to form a cone and seal with your fingers. Fill the cone with the lamb or potato filling and moisten half of the top edge of the dough. Stretch the other half of the top edge of the dough over the filling to seal the cone. Brush with ghee or oil and bake on a parchment lined sheet pan until golden brown. Or fry until golden brown and drain on paper towels.

Author's Comments

Courtesy of the cooking class at handsongourmet.com

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