Potato and Pea Samosa
- 2 pounds baking potatoes, like russets
- 1/2 cup ghee or clarified butter
- 1/2 cup diced onion
- 2 tablespoons minced garlic
- 2 tablespoons minced jalapeno
- 1 cup fresh peas
- 1 tablespoon minced ginger
- 1 teaspoon cumin seeds, toasted and crushed
- 1 teaspoon coriander seeds, toasted, crushed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup cilantro leaves, minced
- 1 package small square wonton wrappers
- 1 egg
- 1 tablespoon water or milk
- Frying oil
- Tamarind and Date Chutney, recipe follows
- Tamarind and Date Chutney:
- 14 ounces tamarind pulp
- 1 pound pitted dates
- 2 cups sugar, divided
- 6 cups water, plus 4 cups
Preheat the oven to 350 degrees F.
Wash and dry the baking potatoes. Bake the potatoes in the oven until done, about 45 to 60 minutes. Allow to cool for 10 minutes and then split in half lengthwise to release steam. When cool to the touch, use a fork to mash and fluff the potatoes. Place in a mixing bowl. Discard potato skins.
Preheat the deep-fryer to 350 degrees F.
In a large saute pan, heat the ghee. Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy. Add the ginger, cumin, and coriander. Cook another 20 seconds. Pour over the mashed potato. Season with salt and pepper. Stir and taste to correct seasoning with salt, pepper, and sugar. Stir in cilantro. Allow to cool completely before shaping into samosas.
To form the samosas, take a generous tablespoon of the filling and with your hand form a cone shape. Place on top of the wonton wrapper, at an angle. Beat together the egg and water to make an eggwash.
Eggwash the edges of the wrapper and proceed to roll wrapper around the filling, making sure that the top flap is folded to secure filling. Repeat process until you have used up all the filling.Tamarind and Date Chutney:
In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water. Bring to a boil, and then lower to a simmer. Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then.
Pass mixture through a food mill. Discard the pulp. Pass the puree through a chinois or fine strainer. Return the puree to the saucepan. Add the remaining 1 cup sugar and 4 cups water. Stir and bring to a boil, then lower to a simmer. Reduce until thickened. Transfer to a non-reactive container and allow to cool completely. Refrigerate until needed.
Yield: 4 cups
Recipe courtesy Wolfgang Puck, 2002