Samosa Cut Open Dough:
¾ cup soy milk
¼ cup vegetable oil
1 tablespoon apple cider vinegar
½ cup whole wheat flour
2 ½ cups all-purpose flour
¼ teaspoon ground turmeric
¼ teaspoon baking powder
1 teaspoon salt
3 medium russet potatoes, peeled, cut into small chunks
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 teaspoons mustard seeds
1 cup carrots, finely chopped
one medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 teaspoon salt
juice of (1) lemon
¾ cup shelled frozen edamame or green peas
Potatoes – in saucepan, boil until tender, about 20 minutes. Drain and set aside.
Heat oven to 400ºF.
Pour wet ingredients into mixing bowl. Add ½ cup whole wheat flour, and 1 ½ cups all-purpose flour, turmeric, baking powder, and salt. Knead the mixture, adding more flour gradually as necessary. Dough should be smooth, not sticky. Set dough aside, covered with plastic wrap, while you prepare the filling.
In a large skillet over medium heat, heat oil, cumin seeds, and mustard seeds. The seeds will begin to pop – use a lid to keep seeds from flying around. After a minute or so of popping, add carrots and onions. Raise the heat to medium-high and sauté for 5-10 minutes, or until onions begin to brown. Add garlic, ginger, coriander, turmeric, salt, and lemon juice; sauté for another minute.
Add potatoes, mashing them with a spoon or spatula. When the potatoes are mashed and heated through, add edemame or peas.
Divide the dough in half and, working with one half at a time, roll out the dough thinly. Cut out eight (8) circles with a 4-inch circumference cookie cutter. Have a small bowl of water nearby. Place about 1½ tablespoons filling into center of each circle and brush water along edge of circle. Fold dough over the filling to create semi-circles and seal. Do the same with second half of dough.
Place samosas on baking sheets lined with parchment paper. Bake for about 15 minutes, flipping over after 10 minutes. Samosas should be lightly browned.
Serve with Coconut-Mint Chutney (following recipe)
Pudina Chutney (Coconut-Mint Chutney)
Prep Time: 10 Minutes
¼ cupcfresh pudina (mint) leaves
1 cup coriander leaves, chopped
½ cup fresh coconut, grated
2 green chilies, chopped
½ inch piece ginger, chopped
2 teaspoons tamarind pulp or lemon juice
1 teaspoon sugar, optional
1/3 teaspoon salt (or to taste)
½ cup water
This recipe requires tamarind paste as an ingredient. You can easily find ready-made tamarind paste in stores. If it is not available, you can prepare it at home following directions below.
Soak tamarind in hot water for 1 hour. Remove seeds and strain mixture to prepare tamarind pulp.
Rinse and clean mint and coriander leaves
Grind fresh coconut, green chili, ginger, sugar and salt together in a mixer or food processor until smooth
Add mint leaves, coriander leaves, tamarind pulp and ½ cup water; grind again until smooth.
Pudina ki chutney is ready to serve.
Tips and Variations:
Replace tamarind pulp with lime juice for a tangier version.
Store chutney in an airtight container in refrigerator up to 3-4 days.