Samosas, Empanadas, Dumplings, Hand Pies. Give them ALL to me. Samosas are traditional Indian fare. A pillowy pocket of heaven, they usually include potato and veggies, sometimes even chicken. There are many different variations but, in my recipe, I have paired potato and green peas. And guess what? Paired with toasted herbs, they are great as a side for an Indian inspired dinner. 10 Empanada Pastry Rounds 2-3 Russet or Sweet Potatoes 2 Tbsp Cilantro 1/2 C Green Peas 1 1/2 Tsp Garam Masala 1 Tsp Cumin 1 Tsp Fennel Seeds 1/2 Tsp Coriander A squeeze of lemon juice Peanut Oil for frying Salt and Pepper to taste
In a pot of salted boiling water, boil the potatoes until soft.
After straining the softened potatoes, mash uniformly. In a small skillet, add the oil, potatoes, peas and seasonings. Allowing the spices to toast, heat the potato and pea mixture throughout. Remove from the heat and set aside.
Flour your work space to prevent sticking and plan to work relatively quickly. Once cooled, spoon a tablespoon of the mixture into the middle of the pastry round. Fold the pastry round and pinch to close.
Heat the peanut oil in a cast iron skillet. Once optimal frying temperature is achieved(typically 375*), gently drop the samosas in, frying a minute or two on each side, until golden brown. Let them rest on paper towels, draining the excess oil. Serve immediately.
*It should be noted that phyllo dough can also be used. The shape would have to be cut as it comes in rectangular sheets.
Wait...you wanna know what that delectable green sauce is? Okay 👌🏾
Green Chutney
1 small bunch of fresh cilantro
1 small bunch of fresh mint
1 small bunch of fresh parsley
1 Garlic Clove
2 Tbsp Lemon Juice
1 Tsp Cumin
1 Tsp Ginger
Salt to taste
Place all ingredients in a blender and pulverize to oblivion. Enjoy!