Chicken Samosas With Cilantro Yogurt Dip Food

CHICKEN SAMOSAS

Steps:

• In a small bowl, combine flour salt and oil until mixture resembles bread crumbs. Gradually stir in water until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 30 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add onion and potato; cook and stir until potato is almost tender, 5-7 minutes. Add curry, garlic, ginger, cumin, coriander and cayenne; cook 2 minutes longer. Add chicken; cook and stir until chicken is no longer pink and potato is tender, 5-6 minutes. Stir in peas an salt. Remove from heat., Divide dough into eight pieces. Roll one piece of dough into a 9x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with about 2 tablespoons chicken mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Repeat with remaining dough and filling., In an electric skillet or deep fryer, heat oil to 375°. Add samosas, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve warm with chutney if desired.

SPICY CILANTRO-YOGURT DIP

Steps:

• Put the cilantro, cardamom, cumin, garlic, jalapeno and lemon juice in a blender and puree until smooth. Transfer the mixture to a medium bowl, stir in the yogurt and season with salt and pepper.
• Spoon the dip into a serving bowl and drizzle with the olive oil if using. Garnish with cilantro. Serve with grilled flatbread and/or cut-up vegetables for dipping.
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CRISPY VEGETARIAN SAMOSAS WITH CILANTRO-YOGURT SAUCE

Steps:

• Remove the package of thawed filo from the refrigerator and let it come to room temperature while you work on the filling.
• Peel and cut the potatoes into small cubes. Place them in a pot with boiling water over medium high heat and cook the potatoes for about 5 minutes, or until they are fork tender. Drain them, reserve a little of the cooking water, and set aside.
• While the potatoes are cooking, set a medium skillet over medium high heat. Add the vegetable oil and sauté the onion until translucent, about four minutes. Then add the garlic and the ginger, and cook for a few more minutes until caramelized and fragrant. To the skillet, add the cumin seeds, the coriander, garam masala, turmeric, and cayenne pepper. This step is important-it will allow the spices to bloom and give the mixture a deep flavor.
• Next, add the potatoes to the skillet and season everything with salt. With the back of a wooden spoon, mash the potatoes gently and add about ¼ cup of the reserved cooking water to loosen up the mixture. Gently fold in the peas, cover the skillet and turn off the heat.
• To make the dipping sauce, place all ingredients in the bowl of a small food processor or a small blender and mix until the sauce is smooth. Taste and adjust the seasoning. Refrigerate the sauce until ready to use.
• Preheat the oven to 375°F.
• Melt about ⅓ cup of butter and let it cool. Place one filo sheet on a clean surface. With a pastry brush, brush the filo with some butter. Top with a second filo sheet and brush it with some butter again. Cut the filo vertically into 8 strips. Place a spoonful of the filling in the bottom right corner of the pastry strip. Fold the pastry into a triangle, rolling it all the way to the top. Repeat with the rest of the filo until the entire filling is used.
• Place the samosa triangles on two baking sheets lined with parchment paper. Brush the tops with some of the melted butter. Bake for about 20 minutes or until crisp and lightly brown. Remove from the oven and let them cool. Serve warm or at room temperature with the dipping sauce.

CILANTRO-YOGURT SAUCE

Steps:

• Combine onion, cilantro, yogurt, mint, coriander, and 2 tablespoons lemon juice in a medium bowl. Season sauce with salt, pepper, and more lemon juice, if desired.
• DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.