I want sum mo Samosas with Cilantro Chutney

• ThePhoody

Clearly we love our Indian food, because this weekend we decided to showcase one of our favies…samosas with Cilantro Chutney. Again, the cook can really get creative with the filling, and tailor it to his or her liking. I will admit, while prepping tonight, I thought several times it would be easier to just go to a restaurant and pick up an order instead of making them from scratch. However, after eating them my mind was completely changed. I’m not tooting my own horn here, but these were hands down the best we’ve ever had, simply because we were able to tailor them exactly how we wanted.

The recipe below is not gluten free ($10 says most of you don’t even know what gluten is), vegetarian, or even remotely healthy. All I can promise is an end result that will ensure you have no leftovers. Enjoy!!

Prep time: 1 hour

Cook time: 20 minutes

Dough

Ingredients:

  • 1.5 cups all purpose flour
  • 0.5 cups semolina flour
  • 4 T. ghee (I used unsalted butter and it worked just fine)
  • 1-2 t. caraway seeds (optional but highly encouraged…this is one of the ingredients that really pays off in the end)
  • Salt
  • Water as needed

Preparation instructions:

1. In a mixing bowl, add flours, salt, and ghee/butter.

2. Mix butter into flour by rubbing between your hands until the texture is crumbly and all flour has been coated (this will give you the bubbly crust you want).

 

3. Begin slowly adding water and kneading dough until it is highly elastic, but not too sticky. Dough should not be crumbly in the slightest.

4. Knead dough for a good 5-10 minutes to really activate the gluten (seriously…just google it…this is NOT hazardous to your health no matter what the fad says).

5. Wrap in plastic wrap and allow to sit for 30 minutes to rest before using.

Cilantro Chutney


Ingredients:

  • 0.5 cups packed mint leaves
  • 2 cups chopped cilantro
  • 6-8 cloves garlic
  • 1 inch fresh ginger
  • 1-2 Serrano chiles (or more if you want it piping)
  • 4 T. fresh lemon juice
  • 1 t. cumin seeds
  • Water for desired consistency
  • Salt to taste
Preparation instructions:
1. Add ingredients to blender and add water until desired consistency is reached.
 2. Place in container and refrigerate until time to use.
Filling

Ingredients:

  • 1 lb. ground beef or lamb
  • 4 russet potatoes
  • 0.5 cups fresh or frozen peas
  • 2 t. minced ginger
  • 2 t. minced garlic
  • 0.5 cups chopped yellow onion
  • 2 Serrano chiles, minced
  • 4 T. unsalted butter
  • 1 t. coriander seeds
  • 1.5 t. garam masala
  • 1.5 t. salt
  • 0.5 t. turmeric
  • 1/8 t. cayenne pepper
  • 3 T. fresh cilantro
  • 2 t.  fresh lemon juice
  • Fresh pepper to taste
Preparation instructions:
1. Boil potatoes with skins on until tender.
2. Remove potatoes from water and allow to cool to room temperature. Peel skins off potatoes and dice into small cubes.
3.  Add butter and coriander seeds to a skillet and turn on medium-high heat.
4. Once coriander becomes aromatic, add onions, ginger, garlic, and Serrano Chiles.
5. Sauté until tender.
6. Add beef and all other spices.
7. Cook until beef is browned through.
8. Add diced potato and peas. Mix until well blended.
9. Remove from heat. Add lemon juice and cilantro. Mix until well blended.
10. Taste and add extra seasoning as needed.
Putting it Together

1. Divide dough into eight equal-sized balls.
2. Roll dough flat into thin circles.
3. Cut circle in half.
4. Fold semi-circle in half along flat edge and pinch together the flat sides to form a cone.
5. Add filling to cone.
6. Pinch the open side closed.
7. Using a deep fryer or a large pot heat vegetable oil to 300°F.
8. Add Samosas to oil and fry until well browned on all sides.
9. Serve with cilantro chutney on the side.
– The Phoody

Leave a comment