2 pounds baking potatoes, like russets
1/2 cup ghee or clarified butter
1/2 cup diced onion
2 tablespoons minced garlic
2 tablespoons minced jalapeno
1 cup fresh peas
1 tablespoon minced ginger
1 teaspoon cumin seeds, toasted and crushed
1 teaspoon coriander seeds, toasted, crushed
2 teaspoons salt
1 teaspoon black pepper
1/4 cup cilantro leaves, minced
1 package small square wonton wrappers
Preheat the oven to 375 degrees F.
Wash and dry the baking potatoes. Bake the potatoes in the oven until done, about 45 to 60 minutes. Allow to cool for 10 minutes and then split in half lengthwise to release steam. When cool to the touch, use a fork to mash and fluff the potatoes. Place in a mixing bowl. Discard potato skins.
In a large saute pan, heat the ghee or oil. Saute the onions, garlic and jalapeno until onions are golden brown. Add the peas, ginger, cumin, and coriander. Cook another 20 seconds. Pour over the mashed potato. Season with salt and pepper. Stir and taste to correct seasoning with salt and pepper. Stir in cilantro. Allow to cool completely before shaping into samosas.
To form the samosas, take a generous tablespoon of the filling and place on top of the wonton wrapper, right in the middle. Dip your finger in a bowl of water, paint the edges of the wrapper with water to help seal the wrapper and proceed to roll wrapper around the filling, making sure that the top flap is folded to secure filling. Repeat process until you have used up all the filling.
Place the samosas on a cookie sheet sprayed with cooking spray. Spray the samosas lightly with cooking spray. Bake for 20-25 minutes, or until golden brown.
2 cups cilantro
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon lemon juice
1/2 cup water
Blend all ingredients in a blender or food processor.
Thursday, November 19, 2009
Samosa Bites with Cilantro Chutney