Potato samosas with green chutney Posted on 23 September 2019 These crisp, golden pastry pockets showcase the best of Indian cuisine, using diverse spices to elevate simple ingredients. Traditionally this delicious snack comes in many shapes with a variety of fillings, but a humble spiced potato samosa is a favourite on the streets of India. Best enjoyed with a cup of spicy chai tea. Image: Gareth van Nelson Makes 18 INGREDIENTS 6 medium potatoes, peeled and cut into 2cm cubes 1t each coriander seeds, cumin seeds and turmeric 3 cloves ¼t cinnamon 3T vegetable oil, plus 4 cups for deep-frying 4cm-piece ginger, chopped 3 cloves garlic, chopped 1 medium red chili, chopped 2 white onions, chopped ¾ cup vegetable stock salt and pepper 1 cup fresh coriander, roughly chopped 18 store-bought, rectangular samosa wrappers 2 eggs, beaten ½ cup coriander leaves, for garnish For the chutney 2 cups fresh coriander 2cm-piece ginger, peeled 1 clove garlic, roughly chopped 1 green chili, roughly chopped zest and juice of 1 lime 2T desiccated coconut METHOD Bring potatoes to the boil in a pot of salted water. Parcook for 10 minutes, then drain and set aside. Heat a frying pan on medium heat. Add coriander and cumin seeds and toast until fragrant, about a minute. Use a mortar and pestle (or spice grinder) to grind the seeds with the turmeric, cloves and cinnamon until a powder forms. Add oil to the pan and fry the ginger, garlic, chili and onion on medium heat until soft – about 8 minutes. Add the spice mix and stir for 2 minutes. Add potatoes and vegetable stock, reduce the heat and simmer potatoes until they are fully cooked and stock is absorbed, then season to taste. Allow mixture to cool completely before adding chopped coriander. Place all the chutney ingredients in a blender with ¼ cup boiling water and blend until smooth. Season to taste and decant into a serving bowl. To make a samosa, lay out a pastry wrapper horizontally, brush with egg wash and place a teaspoon of filling in the centre near the right edge. Fold the top right corner over the filling to begin a triangle. Fold the whole parcel over (to the left) to enclose the left edge. Fold the bottom right corner of the triangle up to the left along the upper fold. Fold the remaining flap of pastry in to close it. Repeat with the rest of the samosa wrappers and filling. Heat oil in a large pot over medium-high heat and deep-fry samosas in batches until golden brown. Remove and drain on paper towel. Serve immediately with the green chutney for dipping. Recipes and styling by Chiara Turilli Related Posts A South African summer with a Caribbean Twist 22 November 2022 South Africans more than deserve laid-back days in the sun this summer. Caribbean Twist is the... read more 10 coffee shops to visit in Johannesburg 1 November 2022 Finding the best coffee shops in Johannesburg can be tricky. We’ve put together a list... read more Celebrity chefs will fire up a custom-built kitchen at Decorex Joburg 20 July 2022 It’s going to be hot in the concept kitchen at Decorex Joburg this year as... read more PREV ARTICLE NEXT ARTICLE
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