INDIAN SAMOSAS with MINT CILANTRO CHUTNEY Bibi's Version

I have explored Indian cuisine and love it....so tried to make Samosas for the first time...we all love it. I have used ready made wrappers for samosas instead. Next time, I will make the dough from scratch now that I have experienced making the whole recipe.

For the cilantro mint chutney:
2 cups cilantro, coarsely chopped
1 cup mint leaves
1/4 cup lemon juice, from about 1 large lemon
4 to 5 cloves garlic
1 to 1 1/2 jalapenos, chopped
1 (1-inch) gingerroot, peeled and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons cumin seeds

For the dough:
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons melted ghee or vegetable oil
1/4 cup cold water, added a tablespoon at a time

For the filling:
2 medium russet potatoes, peeled, quartered
1 tablespoon oil, plus more to wrap the samosas
1/2 teaspoon cumin seeds
1 medium onion, chopped
1 1/2 teaspoons minced jalapeno
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon salt
1/2 cup green peas, frozen and thawed

1. Make the chutney:
Combine cilantro, mint, lemon juice, garlic cloves, jalapeños, ginger root, salt, and cumin seeds in a blender or food processor. It should be a thick enough to coat a samosa when dipped.

If you want it thinner, add 2 to 3 tablespoons of water. Transfer the chutney to a bowl, cover it, and wait until the samosas are ready.

2. making the samosa dough:
In a large mixing bowl, combine all-purpose flour and salt.
3. Drizzle the melted ghee or vegetable oil around the flour mixture.
Add water to the flour one to two tablespoons at a time while kneading.
3. Knead into a smooth, firm dough. This should take about 5 minutes. Wrap the dough in cling wrap or cover with damp cloth until ready to fill the samosas.

4. Make the filling:
Set a medium pot filled with water over medium high heat. Add the peeled quartered potatoes, and bring them to a boil. Boil the potatoes until they are fork tender, about 15 minutes.

5. Set a large skillet over medium high heat and add the oil. Once the oil shimmers, add the cumin seeds to the skillet. Once they sputter, turn the heat down to medium and add the onion. Sauté for 3-4 minutes until the onion is softens. Add jalapeno, coriander, garam masala, ground turmeric, and salt. Give it a quick stir. Add the peas.

6. Drain the potatoes and add them to the skillet. Using the back of a wooden spoon or a potato masher, coarsely mash the mixture, leaving no large chunks of potatoes. Stir to combine. You want it mixed well. In the end, the filling should be relatively dry and thick.

Set aside to cool completely before filling the samosas.

7. Knead the dough:
While the filling is cooling, unwrap the dough, and knead it again for a couple minutes to make it smooth.
Divide and shape the dough:
8. Divide into 6 equal parts. Roll each into smooth balls, and cover with a damp cloth. Pick one ball, press between your palms to flatten, and lightly dab the surface of dough with oil or ghee. This prevents the rolling pin from sticking to the dough. Resist the urge to dust the countertop with flour, as the loose flour will burn when you drop the dough in the oil to fry, giving the samosa an off taste.
9. Fill the samosa:
Pick one half and brush the edges with water using your finger.

Pick one edge of the dough and place it on top of the other edge, making a cone shape. Gently pinch along the edges of the cone, making sure they are sealed.

Add 1 1/2 tablespoons of filling into the cone. This should fill it 3/4 of the way. Brush water on the edges of the cone's opening, and pinch the edges together to close the samosa.

Repeat with the rest of the dough. Cover sealed samosas with a damp cloth. In the end, you should have 12 samosas.

Use a rolling pin to flatten the dough into a circle 6 inches in diameter, 1 mm thickness. Cut in half so you have two half-moon shapes.
10. Fry the samosas:
In a deep pot, add the oil and heat to 200°F over medium heat. Add the samosas to the oil and fry in batches; do not overcrowd the pot. Fry until the samosas begin to turn golden.
Serve immediately with a side of green cilantro mint chutney.

#cooking #indian #samosas #streetfood #mint #cilantro #chutney #entree #sidedish #snack

Vacaciones by Mike Leite    / mikeleite