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Yields1 Serving
 3 cups Flour
 1 tsp Baking Powder
 1 tsp Fine Sea Salt
 3 tbsp VSOP Koroneiki Extra Virgin Olive Oil
 ¾ cup Water
 2 tbsp VSOP Koroneiki Extra Virgin Olive Oil
 1 small Serrano Pepper, seeded & minced fine
 1 tsp Fresh Ginger, grated
 1 cup Onion, diced
 1 cloves Garlic, minced
 1 tsp Curry Powder
 ½ tsp Ground Cumin
 2 cups Potato, cooked, cubed & drained
 1 cup Frozen Peas, thawed
 1 tsp Fresh Lime Juice
 1 pinch Sea Salt, to taste
  Fresh Cracked Black Pepper, to taste
 2 cups Fresh Cilantro, chopped
 1 Serrano Pepper, seeded & chopped
 3 cloves Garlic
 1 tsp Ground Cumin
 Fine Sea Salt, to taste
 ¼ cup VSOP Cilantro & Roasted Onion Extra Virgin Olive Oil
 2 Limes, juiced
 Water
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. 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. *Reccomended oils for deep frying: VSOP Grape Seed Oil, high oleic safflower, or high oleic sunflower oil.

Ingredients

 3 cups Flour
 1 tsp Baking Powder
 1 tsp Fine Sea Salt
 3 tbsp VSOP Koroneiki Extra Virgin Olive Oil
 ¾ cup Water
 2 tbsp VSOP Koroneiki Extra Virgin Olive Oil
 1 small Serrano Pepper, seeded & minced fine
 1 tsp Fresh Ginger, grated
 1 cup Onion, diced
 1 cloves Garlic, minced
 1 tsp Curry Powder
 ½ tsp Ground Cumin
 2 cups Potato, cooked, cubed & drained
 1 cup Frozen Peas, thawed
 1 tsp Fresh Lime Juice
 1 pinch Sea Salt, to taste
  Fresh Cracked Black Pepper, to taste
 2 cups Fresh Cilantro, chopped
 1 Serrano Pepper, seeded & chopped
 3 cloves Garlic
 1 tsp Ground Cumin
 Fine Sea Salt, to taste
 ¼ cup VSOP Cilantro & Roasted Onion Extra Virgin Olive Oil
 2 Limes, juiced
 Water

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. 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. *Reccomended oils for deep frying: VSOP Grape Seed Oil, high oleic safflower, or high oleic sunflower oil.

Samosa With Cilantro & Roasted Onion Chutney

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