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Samosas are those much-beloved Indian fried or baked dumplings, with a savory filling such as peas and potatoes. Made completely from scratch, they can be time-consuming, so I recommend using wonton wrappers in this recipe, instead of handmade dough. After filling each wonton square, brush the edges with a little water, then fold the square in half to form a triangle and seal the edges. This is a great step for eliciting help from your family!
This filling calls for ghee, which is butter with the milk solids removed. It has a nutty flavor. But if you have vegetarians in your household, simply substitute vegetable oil.
In India, samosas are often served with a bright chutney for dipping. This particular chutney is so easy to do: just put all the ingredients into a blender and blend until smooth. Then serve it with piping hot samosas as an appetizer to wow your guests.
Vegetable Samosas with Coconut-Jalapeno Chutney
Makes 24
Ingredients:
1 medium russet potato
1 tablespoon ghee or vegetable oil
2 teaspoons mustard seeds
1 cup cooked peas
2 jalapenos, seeded and chopped
1½ teaspoons kosher salt
1 teaspoon garam masala
3 tablespoons cilantro leaves, chopped
24 wonton wrappers
4 to 6 cups canola oil for frying
Chutney:
½ cup unsweetened flaked coconut
1 cup cilantro leaves and stems
¼ teaspoon cumin seeds, toasted and ground
12 mint leaves
2 jalapenos, seeded
2 cloves garlic
1 teaspoon kosher salt
Juice of ½ lime
1½ teaspoons sugar
Directions:
Peel the potato and dice it into ¼-inch cubes. Blanch in boiling water for 1 to 2 minutes, or until tender but still firm. Drain and set aside.
Heat the ghee or oil in a sauté pan and add the potatoes, mustard seeds, peas, jalapenos and salt. Stir well over moderate heat for 2 minutes. Cover the pan, reduce heat and cook gently for 7 minutes. Transfer mixture to a bowl and add the garam masala and chopped cilantro. Cool.
To assemble, place 6 wonton wrappers on a dry surface and brush them lightly with water, focusing on the edges. (Leave remaining wrappers in the package, covered with a damp towel to prevent drying.) Mound about 2 teaspoons of filling in the center of each wrapper. Fold one point over to meet the other to form a triangle. Press edges together to seal. Place on a tray dusted lightly with cornstarch. Repeat with remaining wrappers and filling.
In a large frying pan, add 4 cups canola oil and heat to 360 degrees. Working in batches, fry the samosas until golden brown, about 1 minute per side. Using tongs or a skimmer, transfer samosas to cooling rack set over a sheet pan.
For the chutney: Place the coconut, cilantro, cumin, mint, jalapeno, garlic, salt, lime juice and sugar in a blender and blend until smooth. Transfer to a serving bowl, garnish with cilantro and serve it with the samosas.
Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company; www.PartiesThatCook.com.
