Potato And Pea Samosa

Serves: 5

Irma Bergnaum

1 January 1970

Based on User reviews:

47

Spice

56

Sweetness

49

Sourness

37

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

910 g

Baking Potatoes (like russets)

1 cup

Ghee

1 cup

Onion (diced)

2 tbsps

Garlic (minced)

2 tbsps

Jalapeno (minced)

1 cup

Pea (fresh)

1 tbsp

Ginger (minced)

1 tsp

Cumin Seed (toasted and crushed)

1 tsp

Coriander Seed (toasted, crushed)

2 tsps

Salt

1 tsp

Black Pepper

2 cups

Sugar (divided)

1 cup

Cilantro Leaves (minced)

1

Egg

1 tbsp

Water

1

Frying Oil

450 g

Pitted Dates

Directions:

1

Preheat the oven to 350 degrees F

2

Wash and dry the baking potatoes

3

Bake the potatoes in the oven until done, about 45 to 60 minutes

4

Allow to cool for 10 minutes and then split in half lengthwise to release steam

5

When cool to the touch, use a fork to mash and fluff the potatoes

6

Place in a mixing bowl

7

Discard potato skins

8

Preheat the deep-fryer to 350 degrees F

9

In a large saute pan, heat the ghee

10

Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy

11

Add the ginger, cumin, and coriander

12

Cook another 20 seconds

13

Pour over the mashed potato

14

Season with salt and pepper

15

Stir and taste to correct seasoning with salt, pepper, and sugar

16

Stir in cilantro

17

Allow to cool completely before shaping into samosas

18

To form the samosas, take a generous tablespoon of the filling and with your hand form a cone shape

19

Place on top of the wonton wrapper, at an angle

20

Beat together the egg and water to make an eggwash

21

Eggwash the edges of the wrapper and proceed to roll wrapper around the filling, making sure that the top flap is folded to secure filling

22

Repeat process until you have used up all the filling

23

Deep-fry the samosas until done, golden and crisp

24

Serve with Tamarind and Date Chutney

25

In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water

26

Bring to a boil, and then lower to a simmer

27

Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then

28

Pass mixture through a food mill

29

Discard the pulp

30

Pass the puree through a chinois or fine strainer

31

Return the puree to the saucepan

32

Add the remaining 1 cup sugar and 4 cups water

33

Stir and bring to a boil, then lower to a simmer

34

Reduce until thickened

35

Transfer to a non-reactive container and allow to cool completely

36

Refrigerate until needed

37

Yield: 4 cups