East Indian-Style Samosas

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East Indian-Style Samosas

 

1 onion, finely chopped

2 cloves garlic, chopped

3 serrano chiles, stems removed, chopped

1 tablespoon chopped ginger

2 tablespoons vegetable oil

1/3 to 1/2 cup plain yogurt

2 small potatoes, boiled and cut into ½ -inch cubes

1/2 cup frozen peas, defrosted or if using fresh, cooked

1 tablespoon curry powder

1 teaspoon fennel seeds

1/2 teaspoon ground cayenne

1/4 teaspoon cumin seeds

1 tablespoon chopped fresh mint or cilantro

1 tablespoon lemon juice, fresh preferred

salt to taste

 

In a heavy skillet or wok, heat the oil and saute the onion, garlic, serrano,

and ginger until the onion is translucent, about 3 minutes. Stir in the yogurt.

Add the potatoes and peas, curry powder, fennel seeds, cayenne, and cumin seeds

and continue to cook for an additional 5 minutes, stirring occasionally. Add the

mint and lemon juice, stir well and salt to taste.

Cool slightly before filling the samosas. Makes 2 to 2 1/2 cups.

 

 

 

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