Thursday, April 13, 2017

Samosas with Cilantro Lime Chutneys

Samosas are one of our favorite appetizers and we always get some when we get indian food. There is just something about these potato and spice and pea filled pockets of goodness that keeps you coming back. We have been wanting to make these for a while and they did not disappoint. They were absolutely delicious and much easier to make than anticipated!
We kind of combined a few ideas from the internet to form this final result. The chutney was also delicious and went with these perfectly!

Recipe: http://www.food.com/recipe/indian-samosa-15348
Cilantro Chutney: https://www.splendidtable.org/recipes/cilantro-chutney
Served!
steamed potato and pea mixture

potatoes mashed up

Samosa Dough

Ready to Fry

Cooking!

Lime Cilantro Chutney


Ingredients:

Dough
2 cups flour
4 tablespoons oil

Filling
5 medium sized potatoes - steamed. We used yukon golds
1 onion, chopped
1 teaspoon ginger grated
1 teaspoon crushed garlic
2 tablespoons chopped cilantro
juice of 1/2 lemon
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
2 tbsp oil
2 cups peas - fresh or frozen

Chutney:
1 large bunch cilantro, washed and roughly chopped (about 2 ounces)
6 scallions, coarsely chopped
2 hot green chile peppers (such as Serrano or Thai), roughly chopped
1 teaspoon sugar
2 tablespoons peeled, chopped fresh ginger
1 teaspoon ground cumin
1 teaspoon salt
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil

Directions:

1. Mix together the dough ingredients. Add water until a nice dough forms. Cover and set aside for 20 minutes

Filling
1. Heat 2 tbsp oil. Add ginger and garlic. Fry for a few minutes then add the onions and sautee until soft.
2. Add cilantro, lemon juice, turmeric, red chili, salt and garam masala. Stir Fry for a few minutes.
3. Add peas.
4. Crush potatoes in a different bowl and add to the spice mixture.
5. mix together and let cool

6. Divide dough into 20 portions.
7. Roll out each piece of dough into a long oval.
8. Cut the oval in half
9. Add filling and pinch the edges together to make a cone
10. Deep fry the samosas on low to medium heat until light brown.

Chutney:
Place all the ingredients except olive oil in a blender. Blend at medium speed, slowly drizzling in the olive oil, until smooth. Store refrigerated, in an airtight container for up to 3 days. 

What we liked:

These came out perfect!

What we didn't like:

Nothing, they were great!

What Kaspian thought about it:

He was too suspicious. Astrid, however, loved them. 

Next time:

More dough. We had filling left over.