Potato Samosas with Mango and Peanut Chutneys

• Produce

  • 1 tsp Coriander
  • 42 tbsp Coriander, fresh
  • 2 clove Garlic
  • 6 1/2 tsp Ginger, fresh
  • 1 4 inch piece Ginger, fresh
  • 1/2 cup Golden raisins
  • 1/2 Jalapeno, small
  • 1 Lime
  • 3 cups Mangoes
  • 3/4 cup Peanuts, roasted unsalted
  • 3/4 cup Peas, frozen
  • 1/4 tsp Red chili flakes
  • 1/2 cup Red onion
  • 3 Russet potatoes, medium
  • 1/2 cup Vidalia onion

• Baking & Spices

  • 16 1/4 tsp Cayenne
  • 3/4 cup Granulated sugar
  • 1 tsp Kosher salt
  • 1/2 tsp Mustard seeds, whole
  • 1 1/2 tsp Salt
  • 1 pinch Sugar
  • 1/2 tsp Sugar
  • 1 tsp Tumeric

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 1/2 cup Distilled white vinegar

• Nuts & Seeds

  • 1 tsp Cumin seeds, whole

• Bread & Baked Goods

  • 2 tbsp Flour and cold water to make a paste to seal the edges of the samosas
  • 1 package Ready-to-fill samosa pastries

• Liquids

  • 1/3 cup Water

Found on thebeachhousekitchen.com

Ingredients

• Samosas:
• 3 medium Russet potatoes, peeled (about 4 cups when diced)
• 2 Tbsp. canola oil, plus additional for frying
• 1 tsp. whole cumin seeds
• 1/2 cup red onion, finely chopped
• 1 tsp. coriander
• 1 tsp. tumeric
• 1 tsp. salt
• 1/4 tsp. cayenne
• 3/4 cup frozen peas, thawed
• 1/2 tsp. grated fresh ginger
• pinch of sugar
• 2 Tbsp. fresh cilantro, finely chopped
• 1/2 lime, juiced
• 1 package Ready-To-Fill Samosa Pastries (available at Indian markets)
• 2 Tbsp. flour and cold water to make a paste to seal the edges of the samosas
• Mango Chutney:
• 3/4 cup granulated sugar
• 1/2 cup distilled white vinegar
• 3 cups mangoes (3 to 4 mangoes) , peeled and chopped into 1/2 inch pieces
• 1/2 cup vidalia onion, finely chopped
• 1/3 cup red pepper, finely chopped
• 1/2 cup golden raisins
• 1 clove garlic, minced
• 2 Tbsp. fresh ginger, finely minced
• 1/2 tsp. whole mustard seeds
• 1/4 tsp. red chili flakes
• 1 tsp. kosher salt
• Peanut Cilantro Chutney:
• 2 1/2 cups fresh cilantro, coarsely chopped
• 3/4 cup roasted unsalted peanuts
• 1/2 small jalapeno finely chopped
• 1/4 inch piece fresh ginger, sliced
• 1 clove garlic
• 1/2 lime, juiced
• 1/2 tsp salt
• 1/2 tsp. sugar
• 1/3 cup water

Directions

• Samosas: Place potatoes in large pot covered with water.Bring to a boil, then reduce to simmer and cook until fork tender, about 20 minutes. Drain and let cool. When cooled, finely dice.
• Heat 2 Tbsp. canola oil over medium heat. When oil is hot add cumin seeds and cook until they start to make a popping sound. Add red onion and cook to soften. Add the potatoes, coriander, tumeric, salt and cayenne and continue to cook for 3-4 minutes, stirring occasionally.
• Transfer mixture to a bowl and add peas, ginger, sugar, fresh cilantro and lime juice. Mix well with a fork to incorporate all ingredients. Set aside to cool.
• Line a large baking sheet with paper towels and set aside.
• In a small bowl, whisk together flour and some water to make a thin paste.
• Keep pastry sheets covered with a damp paper towel to prevent drying out.
• Fill and fold the samosa pastry sheets with a teaspoon or so of the potato mixture, sealing the last fold with the flour paste to seal.
• Fill a heavy, deep skillet with about 2 inches of canola oil and heat over medium low heat. Fry samosas in batches (being careful not to crowd the skillet) for 2 minutes each side or until lightly browned. If they are browning too quickly, reduce heat.
• Remove from skillet with slotted spoon to prepared sheet.
• Serve with chutneys.
• Mango Chutney:
• Combine sugar and vinegar in a large 5 quart pot. Bring to a boil until sugar dissolves, stirring often.
• Add remaining ingredients. Simmer, uncovered until the mixture thickens, about 45 minutes to 1 hour. Remove from the heat and let cool. Store in glass jars.
• Peanut Cilantro Chutney:
• Puree all ingredients in a food processor until smooth.