A Caribbean Garden

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Every time I serve these at parties people gobble them up. Both filling and dough can be made a day ahead and refrigerated.

Filling:
2 tablespoons olive oil
1 green chili (minced) or hot pepper sauce to taste (optional)
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds (optional)
½ onion, minced
2 cloves garlic, minced
1 inch piece of ginger, minced
1/2 teaspoon turmeric
1 large potato, boiled till soft and cubed
1 cup cooked or canned peas
3/4 teaspoon salt (reduce by half if using canned peas)
1 teaspoon garam masala (optional)
1/2 teaspoon coriander powder

In frying pan put 2 tablespoons olive oil. Add green chili, black mustard seeds, and cumin seeds. When they begin to crackle add onions, garlic, ginger and turmeric. Add potatoes and peas, and all remaining spices. Mash vegetables and cook over medium heat until you have a thick paste for stuffing-about 6 minutes.
Cool

Dough (ready made short crust pastry dough can also be used)

1 cup white flour
1/2 cup whole wheat flour
1/4 cup butter, cut in small cubes

Combine flours with butter, rubbing with fingers.. Add enough water to make a rollable dough (about 1/3 cup).

Assembly

Oil for deep frying

Roll dough into 6 balls. With rolling pin roll each ball into a 5-inch circle. Cut the circles in half. Put 1 tablespoon filling into semi circle and fold over, forming a triangle. Seal edges, using a fork if desired. Seal samosas tightly enough to hold together when frying-I usually fold over the edges a bit.

Heat oil in wok or cast iron pot until it is medium hot. Add samosas and fry in oil for 6-8 minutes, turning 2-3 times. Drain on paper towels. Serve with a tomato based dip or chutney of choice. Makes 12 medium samosas.

For parties you can divide the dough into 12, and make 24 small samosas.

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utsahan.com

Do you know about Srila Prabhupada the great saint's famous tomato chutney?
It is a great compliment to samosas and other finger foods.

Simple Tomato Chutney

Preparation and cooking time (after assembling ingredients): about 25 minutes

Makes: about 1 cup

2 tablespoons ghee

1-2 whole dried red chilies

1 teaspoon cumin seeds

1-inch piece of cinnamon stick

1 2/3 cups coarsely chopped, peeled ripe tomatoes

3 tablespoons sugar or jaggery

½ teaspoon salt

1. Heat the ghee in a large frying pan over moderate heat. When it is hot but not smoking, add the chilies, cumin seeds and cinnamon stick, and fry until the cumin seeds turn brown.
2. Carefully add the tomatoes, sweetener and salt, and stir the sizzling ingredients for 10-15 minutes until the chutney is fairly dry. Serve warm, at room temperature or chilled. It can be kept, tightly covered and refrigerated, for 2-3 days.
3. Offer to Krishna

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mor

hi can you use minced meat for the filling?

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