Clockwise:onions, cilantro, grated ginger, green chili
The filling for samosas is simply potatoes and peas prepared with spices, aromatics and lemon juice. The filling can easily be served as a tasty side dish with chicken breast or chops and is a lively accompaniment for a bland fish fillet. But the spiced potato/pea mixture shines as the filling for a fabulous finger food.
Check the archives. The August 6th posting contains instructions for making the pastry dough for little turnovers (meat patties). Samosas are normally deep fried and eaten as snacks or appetizers, usually accompanied by fresh coriander chutney. They are equally good and less artery clogging baked.
4 medium potatoes, boiled and cooled, 1 medium onion, finely chopped, 1 cup of peas, if frozen, defrost first. 4 tablespoons of vegetable oil (I use olive oil) 1 tablespoon finely grated fresh ginger, 1 fresh green chili, finely chopped, 3 tablespoons finely chopped fresh cilantro, 1 1/2 teaspoons salt, 1 teaspoon garam masala, 1 teaspoon ground roasted cumin seeds, 1/4 teaspoon cayenne pepper, 3 tablespoons water, 2 tablespoons lemon juice.
While potatoes are boiling, dice remainder of vegetables and herbs, measure spices, squeeze lemon juice. When potatoes are cool enough to handle, cut in 1/4" dice. Heat 4 tbs vegetable or olive oil in a large frying pan over medium heat. When hot, add oinon, stir and fry until brown at the edges. Add the peas, ginger, green chili, cilantro and 3 tablespoons of water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the mixture seems to dry out. Then add the diced potatoes with the remainder or the spices and the lemon juice. Stir to mix. Cook on low heat for 3 - 4 minutes. Taste for seasoning adding more salt and/or lemon juice, if needed. Allow to cool if using for samosa stuffing.
The samosas freeze nicely, either pre-baked in a 350° oven until nicely browned (25 - 30 minutes) or freeze them unbaked to cook when needed. Nice item to have on hand when guests drop in.
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'Till next time . . . keep on cooking!