Recipe courtesy of Aarti Sequeira
From:
Food Network Magazine
Thanksgiving Samosas with Green Chutney
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr 30 min
- Yield: 18 samosas
Aarti Sequeira developed this fun appetizer for an episode of Guy’s Ranch Kitchen, and she came up with the sauce on the fly. “Guy asked me, ‘You’re making a dipping sauce, right?’ And I gulped and said, ‘Sure!’ ” She threw together a green chutney with crème fraîche, and now it’s one of her favorite recipes.
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 1 hr 30 min
- Yield: 18 samosas
Ingredients
For the Pastry:
For the Filling:
Green Chutney:
Directions
- 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.
