Indian Samosas

About 24 samosas

Kristen Opp

ingredients

1 teaspoon ground coriander seeds
1/2 cup chopped yellow onions
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 hot green chile peppers, minced
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon turmeric
1/8 teaspoon cayenne
2 large baking potatoes, like russets, about 1 1/2 pounds, peeled, cut into 1/2-inch dice, and boiled until just tender
1/2 cup par-cooked and drained green peas
2 tablespoons chopped fresh cilantro leaves
2 teaspoons fresh lemon juice
6 large flour tortillas

1
To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds. Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cool enough to handle.
2
Cut flour tortillas into 4 equal triangle pieces. Spoon about 2 teaspoons of filling in the center of each triangle. Brush the edges with water and fold the tortilla over the filling, making a triangle shape. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients.
3
Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden brown, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels.
4
Serve hot with cucumber raita or chutney.

Source: Kristen