Fabulous French Pastries every Saturday!

CALL: (678) 795-2002

Yields1 Serving
 3 cups Flour
 1 Baking Powder
 1 tsp Salt
 3 tbsp VSOP Koroneiki Extra Virgin Olive Oil
 ¾ cup Water
 3 cups Cubed, Cooked Potatoes, Drained, for filling
 2 tbsp VSOP Koroneiki Extra Virgin Olive Oil, for filling
 1 cup Diced Onion, for filling
 2 cloves Garlic, Minced, for filling
 1 tsp Curry Powder, for filling
 ½ tsp Cumin, to Taste, for filling
 1 tsp Fresh Lime Juice, for filling
 1 tsp Fresh Grated Ginger, for filling
 1 cup Frozen Peas Thawed, for filling
  Oil for Deep Frying*, for filling reccomended oils for deep frying: grape seed, high oleic safflower, or high oleic sunflower
 1 small Green Serrano, Seeded and Minced, for filling Salt & Pepper to Taste
 2 cups Chopped Cilantro, for cilantro & roasted onion chutney
 3 cloves Fresh Garlic, for cilantro & roasted onion chutney
 1 Fresh Chopped and Seeded Serranno Pepper, for cilantro & roasted onion chutney
  Salt and Pepper to Taste, for cilantro & roasted onion chutney
 1 tsp Ground Cumin, for cilantro & roasted onion chutney
 2 tbsp Water, for cilantro & roasted onion chutney
 ¼ cup VSOP Cilantro & Roasted Onion Extra Virgin Olive Oil, for cilantro & roasted onion chutney
1

For the Dough Combine the dry ingredients for the dough in a large bowl or the bowl of a food processor. Add the water and Olive Oil and mix or pulse until a rough dough begins to form. Add more water as necessary. Knead the dough on a lightly floured surface until it becomes smooth and pliant. Allow the dough to rest, covered for about 30 minutes while the filling is prepared.

2

For the filling Heat the Olive Oil over medium heat in a large heavy skillet or saute pan. Add the chile, ginger, onions and garlic. Saute until the onion is translucent, about three minutes. Add the spices and cook for another minute or so until fragrant. Add the potatoes and gently crush them with the back of a spoon to a desired lumpy consistency. Add the peas and lime juice, cook for another minute and season to taste with salt and pepper.

3

For the ChutneyPlace all the chutney ingredients in to the bowl of a food processor or blender jar. Pulse until finely pureed. Adjust seasoning.

4

Assembly Roll the dough in to a large round of 1/8" thickness. Using a three inch round cutter cut out rounds. Spoon 2 tablespoons of filling in to the center of each round, folding it in half to form a half-moon. Seal the inside edges of each round with a little beaten egg and crimp the outside firmly with the tines of a fork. In a large heavy pot, preheat safflower, grape seed or sunflower oil to 350 degrees Fahrenheit. Drop the samosas in just a few at a time, being careful not to overcrowd the pan and drop the temperature. Fry the samosas, flipping once, until both sides are golden brown, about 2 minutes per side. Serve warm with cilantro & roasted onion chutney.

Ingredients

 3 cups Flour
 1 Baking Powder
 1 tsp Salt
 3 tbsp VSOP Koroneiki Extra Virgin Olive Oil
 ¾ cup Water
 3 cups Cubed, Cooked Potatoes, Drained, for filling
 2 tbsp VSOP Koroneiki Extra Virgin Olive Oil, for filling
 1 cup Diced Onion, for filling
 2 cloves Garlic, Minced, for filling
 1 tsp Curry Powder, for filling
 ½ tsp Cumin, to Taste, for filling
 1 tsp Fresh Lime Juice, for filling
 1 tsp Fresh Grated Ginger, for filling
 1 cup Frozen Peas Thawed, for filling
  Oil for Deep Frying*, for filling reccomended oils for deep frying: grape seed, high oleic safflower, or high oleic sunflower
 1 small Green Serrano, Seeded and Minced, for filling Salt & Pepper to Taste
 2 cups Chopped Cilantro, for cilantro & roasted onion chutney
 3 cloves Fresh Garlic, for cilantro & roasted onion chutney
 1 Fresh Chopped and Seeded Serranno Pepper, for cilantro & roasted onion chutney
  Salt and Pepper to Taste, for cilantro & roasted onion chutney
 1 tsp Ground Cumin, for cilantro & roasted onion chutney
 2 tbsp Water, for cilantro & roasted onion chutney
 ¼ cup VSOP Cilantro & Roasted Onion Extra Virgin Olive Oil, for cilantro & roasted onion chutney

Directions

1

For the Dough Combine the dry ingredients for the dough in a large bowl or the bowl of a food processor. Add the water and Olive Oil and mix or pulse until a rough dough begins to form. Add more water as necessary. Knead the dough on a lightly floured surface until it becomes smooth and pliant. Allow the dough to rest, covered for about 30 minutes while the filling is prepared.

2

For the filling Heat the Olive Oil over medium heat in a large heavy skillet or saute pan. Add the chile, ginger, onions and garlic. Saute until the onion is translucent, about three minutes. Add the spices and cook for another minute or so until fragrant. Add the potatoes and gently crush them with the back of a spoon to a desired lumpy consistency. Add the peas and lime juice, cook for another minute and season to taste with salt and pepper.

3

For the ChutneyPlace all the chutney ingredients in to the bowl of a food processor or blender jar. Pulse until finely pureed. Adjust seasoning.

4

Assembly Roll the dough in to a large round of 1/8" thickness. Using a three inch round cutter cut out rounds. Spoon 2 tablespoons of filling in to the center of each round, folding it in half to form a half-moon. Seal the inside edges of each round with a little beaten egg and crimp the outside firmly with the tines of a fork. In a large heavy pot, preheat safflower, grape seed or sunflower oil to 350 degrees Fahrenheit. Drop the samosas in just a few at a time, being careful not to overcrowd the pan and drop the temperature. Fry the samosas, flipping once, until both sides are golden brown, about 2 minutes per side. Serve warm with cilantro & roasted onion chutney.

Samosa With Cilantro Chutney

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