Name: Thanksgiving Samosas with Green Chutney
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 18 samosas
Ingredients: 3/4 cup plus 2 tablespoons all-purpose flour, plus more for dusting; 1/4 teaspoon kosher salt; 2 tablespoons grapeseed oil, plus more for drizzling; 1/4 teaspoon ajwain seeds; 1/4 teaspoon nigella seeds; 1/4 to 1/2 cup cold water; 1 very small red onion, finely diced; 1 serrano chile pepper, seeded and minced; 1 2-inch piece fresh ginger, peeled and julienned; 1 1-inch piece fresh turmeric, peeled and minced; 2 tablespoons grapeseed oil; 3 tablespoons dried cranberries; 3 tablespoons frozen peas; Kosher salt; 1 russet potato, cooked, peeled and mashed; 1 cup cubed cooked turkey or rotisserie chicken (1/2-inch cubes); Fresh lime juice and chopped fresh cilantro, for sprinkling; Vegetable oil, for frying; Flaky sea salt, such as Maldon; 1 bunch cilantro, leaves and tender stems; 1/2 bunch mint, leaves only; 4 to 5 scallions, chopped; 1 garlic clove, chopped; One 1-inch piece ginger, peeled and chopped; 2 tablespoons rice wine vinegar; juice of 1 lime; juice of 1 Meyer lemon; 1 chopped serrano chile; 1/4 cup crème fraîche

Make the Pastry: Combine the flour and kosher salt in a large bowl. Rub the grapeseed oil into the flour until incorporated. Add the ajwain and nigella seeds. Gradually add the water, mixing after each pour, until a smooth dough forms. Knead for 5 minutes. Drizzle the bowl with oil; turn the dough to coat. Wrap the dough in plastic and set aside on the counter.

Make the Filling: In a medium skillet over medium heat, cook the red onion, serrano, ginger and turmeric in the grapeseed oil until softened and slightly browned, 6 to 8 minutes. Add the dried cranberries and peas; cook just until the peas are thawed, a couple of minutes. Season with kosher salt.

Transfer the mixture to a bowl and add the potato and turkey; sprinkle with lime juice and cilantro. Stir, then taste for seasoning.

Make the Samosas: Heat 3 inches of vegetable oil in a dutch oven over medium heat until the oil reaches 375˚ F on a deep-fry thermometer. Meanwhile, divide the dough into 9 balls. Roll out each into a 5- to 6-inch round on a floured surface. Slice each round into 2 semicircles. Wet the straight edge of a semicircle with a little water, then position the semicircle with the straight edge facing away from you.

Place 2 teaspoons filling in the middle of the semicircle. Fold one corner over the filling, forming a triangle; fold in the other corner to make a cone. Seal the ends with water, pinching and folding the edges to seal tightly. Repeat with the remaining semicircles and filling.

Working in batches, fry the samosas until golden brown, 4 to 7 minutes. Remove with a slotted spoon and drain on a rack set on a baking sheet. Sprinkle with flaky sea salt.

Make the Chutney: In a blender, puree cilantro, mint leaves, scallions, garlic, ginger, rice wine vinegar, lime and lemon juice, and chile. Add crème fraîche and blend until incorporated.

Serve the samosas hot or at room temperature with the chutney.

On Tonight

Thanksgiving Samosas with Green Chutney

For the Pastry:

For the Filling:

Green Chutney:

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