Every month, The Reporter staff shares recipes that you can try at home. This month’s theme is Indian cuisine.
Ingredients
Samosas:
• Oil
• 1/2 teaspoon whole mustard seeds
• 1/2 small onion, finely chopped
• 1 teaspoon finely chopped ginger
• 1/4 cup frozen peas
• 1 tablespoon ground coriander
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/4 cup water
• 1.5 pounds peeled, cooked and mashed potatoes
• 1/4 cup chopped cilantro
• 1 package frozen phyllo dough thawed
• Oil spray
Mango Chutney:
• Small frozen bag of
mango chunks or two fresh mangos, chopped
• 1/2 small onion, chopped (use the other half from samosas)
• 1/3 cup brown sugar
• 5 cloves of minced garlic
• 1 tablespoon of minced ginger
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
Directions
Samosas:
• Preheat oven to 400 degrees.
• Heat oil and mustard seeds until the seeds start to sputter and jump around.
• Add the onion and ginger and sautee, about two minutes.
• Add the peas, coriander, cumin, chili powder, garam masala and salt, cook for two minutes stirring occasionally.
• Add the potatoes, cilantro and water, stirring well.
• Unroll the phyllo dough and cover with a damp paper towel.
• Peel off one of the sheets, making sure to keep the others covered with the damp towel.
• Spray oil all over the sheet and fold it in thirds so you have one long strip.
• Put two tablespoons of the potato mixture near a corner and fold the corner over so it looks like a triangle.
• Keep folding the triangle until you get to the edge.
• Add oil to the dough so it sticks shut.
• While making the rest, make sure to put a damp towel over the finished ones so they don’t dry out.
• Spray with oil before baking and bake for 20 minutes, checking at 10 minutes.
• Serve with mango chutney.
Mango Chutney:
• Mix all of the chutney ingredients in a pan and cook until soft, about 45 minutes.
• Blend in a blender until most of the large chunks are gone. Then it is ready to serve alongside the samosas.
