Spicy Potato Ramadan Samosas Food

SPICED POTATO-STUFFED PASTRIES: SAMOSAS

Steps:

• To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
• To make the filling: Boil the potatoes until tender. Drain and set aside.
• If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
• Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
• In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
• To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
• Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
• Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.

SPICY POTATO RAMADAN SAMOSAS

Steps:

• Lightly mix together flour, oil, salt, and carom seeds until crumbly.
• Add water bit by bit until the mixture becomes moist and kneadable.
• Knead the samosa dough for 5-10 minutes (longer if you want the samosa to be soft and crispy). Smack the dough, kill the dough, punch the dough, rip the dough, go ahead!
• Once soft and elastic-like, place the dough in either a bowl covered with glad rap, or a zip lock plastic bag.
• Leave it to set while you make the filling.
• Mash your pre-boiled skinless potatoes if you haven't already, and add coriander (optional) and the green chili. Mix. If you are a person who cannot stand the spiciness or heat, I recommend you omit the green chili.
• Add turmeric, chili powder, salt/pepper, chili flakes and slowly fold.
• Finish off your filling by adding in your shredded PRE-BOILED chicken. One shred should be no bigger than three peas. Mix and place aside.
• Fetch your dough, remove packaging, and divide into five spheres. Roll in dough.
• Get one ball of dough and roll with a rolling pin until as big as your average hand/palm. Cut in half.
• In the middle of one half, place your filling. Around 1 tablespoon or a little more will do.
• Bring one edge, to the other. Repeat with the open edge. You should have something looking like a half pentagon half triangle.
• Close all your edges super tight, and fold where needed. If you skip this step, your filling will be an oily mess. Try to match the shape of a samosa.
• Repeat with the rest of dough, using one ball for two samosas.
• Deepfry until bubbly and very slightly golden.
• Serve with tomato sauce, or chutney!

SPINACH & SWEET POTATO SAMOSAS

Steps:

• Put the sweet potatoes in a large bowl, cover with cling film and microwave on High for 8 mins or until soft.
• Meanwhile, heat the oil in a large pan, add the chopped onion and cook for a few mins to soften. Stir in the ginger, garlic, chilli (if using) and coriander stalks, stirring for a couple mins more until fragrant (the garlic will burn easily, so keep an eye on it). Add the curry paste and half the black onion seeds to the pan, stir for 30 secs or so until fragrant, then add the spinach and 2-3 tbsp water. Cook the spinach until wilted, then add the sweet potato and any liquid from the bowl. Season well and mash everything together with the back of a spoon, leaving some chunky bits of potato. Leave to cool completely.
• Unroll the pastry and pull out two sheets to work with - keep the rest covered with a tea towel to prevent it from drying out. Brush both sheets with a little oil and scatter some of the black onion seeds over one sheet. Put the other sheet on top. With the shortest side facing you, cut down the centre to make two long strips. Scoop a sixth of the sweet potato mixture onto the top right-hand corner of the filo in a rough triangle shape. Fold the pastry over on an angle, continuing down the length of the pastry until you reach the bottom and have a neat triangle encasing the filling. Trim off any excess pastry with a knife. Repeat to make six samosas. Heat oven to 200C/180C fan/gas 6.
• Put the samosas on a baking tray lined with baking parchment. Brush with a little more oil and sprinkle over the remaining black onion seeds. Bake for 25-30 mins or until deep golden brown. Meanwhile, peel the cucumber into ribbons, then toss with the sliced onions and coriander leaves. To serve, dollop some yogurt onto each plate, top with two samosas, a mound of the cucumber salad and mango chutney.

SAMOSA FILLING - SPICY POTATO

Steps:

• Boil the potatoes and peel.
• Dice into 1/4 inch pieces.
• Into a hot cast iron frying pan, put the cumin and coriander seeds.
• Toss for about 30 seconds and remove seeds.
• Grind into powder.
• Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown.
• Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water.
• Cover and simmer until peas are tender, about 5 minutes.
• Add more water if necessary.
• Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.
• Allow stuffing to cool before filling the samosas.

POTATO AND PEA SAMOSAS

Steps:

• To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
• Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through - add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
• Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.
• Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

SPICY VEGETABLE SAMOSAS

Steps:

• In a large nonstick skillet, saute onion, carrot, potatoes and ginger in oil until soft, 5 minutes or so.
• Add curry powder, salt, cumin, cayenne and pepper to mixture.
• Add water; cover and simmer, stirring occasionally for 10 to 12 minutes or until vegetables are almost tender. If water is not absorbed, uncover and cook until just about evaporated.
• Add peas and cook a few minutes, then stir in coriander and remove from heat.
• If using larger egg roll wrappers, cut in half diagonally to make 2. Place a tablespoon of filling in center of each wrapper (depending on size), then moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal.
• Arrange on baking sheet and brush lightly with oil.
• Bake in 375°F (190°C) oven for 12 to 15 minutes or until golden and crisp.
• Serve with coriander chutney, tamarind chutney, and/or hot onion relish.