POTATO AND PEA SAMOSAS WITH TAMARIND DATE CHUTNEY Recipe

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INGREDIENTS:
Tamarind Date Chutney
  • 14 14 14ounces OUNCE_USVolumetamarind pulp
  • 1 1 1pound POUNDWeightpitted dates
  • 2 2 2cups CUP_USVolumesugar
  • 10 10 10cups CUP_USVolumewater
Potato and Pea Samosas
  • 2 2 2pounds POUNDWeightbaking potatoes, like russets
  • 1/2 .5 .5cup CUP_USVolumeghee or clarified butter
  • 1 1 1cup CUP_USVolumefresh peas
  • 1/2 .5 .5cup CUP_USVolumediced onion
  • 2 2 2tablespoons TABLESPOON_USVolumeminced garlic
  • 2 2 2tablespoons TABLESPOON_USVolumeminced jalapeno
  • 1 1 1tablespoon TABLESPOON_USVolumeminced ginger
  • 1 1 1teaspoon TEASPOON_USVolumecumin seeds, toasted (see Cooking Tips) and crushed
  • 1 1 1teaspoon TEASPOON_USVolumecoriander seeds, toasted (see Cooking Tips) crushed
  • 2 2 2teaspoons TEASPOON_USVolumesalt
  • 1 1 1teaspoon TEASPOON_USVolumeblack pepper
  • Sugar
  • 1/4 .25 .25cup CUP_USVolumecilantro leaves, minced
  • Vegetable oil for deep-frying
  • 1 1 1egg
  • 1 1 1tablespoon TABLESPOON_USVolumewater or milk
  • 1 1 1small square wonton wrappers
Instructions for Potato and Pea Samosas with Tamarind Date Chutney Recipe

  1. 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.

    Note: Makes 2 to 3 dozen
  2. 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.
  3. 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. 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.
  2. 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.
  3. 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.
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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, with has a strong sweet-sour tang, in Asian markets or well-stocked food stores.

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