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Potato and Pea Samoses with Tamarind Date Chutney

Ingredients
Serves:
Tamarind Date Chutney
14 ounce s
tamarind pulp
1 pound
pitted dates
2 cup s
sugar
10 cup s
water
Potato and Pea Samosas
2 pound s
baking potatoes, like russets
1/2 cup
ghee or clarified butter
1 cup
fresh peas
1/2 cup
diced onion
2 tablespoon s
minced garlic
2 tablespoon s
minced jalapeno
1 tablespoon
minced ginger
1 teaspoon
cumin seeds, toasted (see Cooking Tips) and crushed
1 teaspoon
coriander seeds, toasted (see Cooking Tips) crushed
2 teaspoon s
salt
1 teaspoon
Black Pepper
sugar
1/4 cup
cilantro leaves, minced
Vegetable oil for deep-frying
1
egg
1 tablespoon
water or milk
1 package
small square wonton wrappers
  1. First, make the Chutney: In a large nonreactive saucepan, combine the tamarind pulp, dates, 1 cup of the sugar, and 6 cups of the water. Bring to a boil and then reduce the heat to a simmer. Cook the mixture, stirring often, until the tamarind paste has dissolved completely, about 1 hour. Pass the mixture through a food mill held over a nonreactive mixing bowl and discard the pulp remaining in the mill. Pass the puree in the bowl through a fine strainer held over the saucepan. Add the remaining sugar and water to the pan and, stirring over medium-high heat, bring to a boil; reduce the heat to a simmer and continue cooking until the mixture has thickened to a loose paste. Transfer to a nonreactive bowl, let it cool completely to room temperature, cover with plastic wrap, and refrigerate until needed. 

Samosas

  1. To prepare the Samosas, first preheat the oven to 350°F. Wash and dry the baking potatoes and bake them until tender, 45 to 60 minutes. Remove them from the oven, let them cool for about 10 minutes, and then cut them in half lengthwise to release their steam. When the potatoes are cool to the touch, scoop their flesh from the skins into a mixing bowl and use a fork to mash and fluff the potatoes. Discard the skins. 
  2. In a large sauté pan, heat the ghee or clarified butter over medium-high heat. Add the peas, onions, garlic, and jalapeño and sauté for about 1 minute, just until glossy. Add the ginger, cumin, and coriander. Sauté another 20 seconds. Pour the mixture into the bowl with the mashed potato, add the salt and pepper, and stir, adjusting the seasonings to taste with a little more salt and pepper and some sugar. Stir in the cilantro. Leave the mixture to cool completely. 
  3. Meanwhile, put several inches of the vegetable oil in a deep-fryer or a deep, heavy frying pan and heat to 350°F. In a small bowl, beat together the egg and water or milk to make an egg wash. 
  4. To form a samosa, place a wonton wrapper on a work surface. Spoon up a generous tablespoon of the filling mixture and, with your hands, form it into a neat mound. Place the filling on the wrapper midway between its center and one corner. With your fingertip or a pastry brush, moisten the edges of the wrapper with the egg wash. Fold the opposite corner over the filling to form a triangle and press down along the edges to seal. Repeat with the remaining filling and wrappers. 
  5. Deep-fry the samosas in batches, taking care not to overcrowd the fryer or pan, until they are golden and crisp, about 4 minutes. Transfer to paper towels to drain. Serve with Tamarind Date Chutney. 
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About this Recipe

The popular Indian snack called samosas are crisp triangular pastries filled with a spicy vegetable stuffing. Using packaged wonton wrappers from the supermarket makes the samosas even easier to prepare. For the chutney, look for packaged tamarind pulp, which has a strong sweet-sour tang, in Asian markets or well-stocked food stores.

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