You can use either rice or tapioca papers for these tasty morsels, but the rice papers are stickier and might turn you into a grump when fashioning the samosas.
Makes 18 small samosas
What You Need:
• 1.5 pounds potatoes, thin skinned and unpeeled
• 3 tablespoons canola oil
• ¼ cup raw cashew pieces
• ½ cup finely chopped onion
• ¾ teaspoon salt, plus more to taste
• 2 teaspoons fresh ginger, minced
• 1 teaspoon cumin seeds
• 2 tablespoons ground coriander
• ½ teaspoon cayenne
• ½ cup frozen peas,(pour hot water over them for a quick defrost)
• 1 tablespoon lemon juice
• shaved carrot, optional
• 9 rice/tapioca papers
• 1 tablespoon canola oil
What You Do:
1. Cut the potatoes in half and boil in a big pot of salted water until just tender. Drain and when cool enough to handle, cut into 3/4” dice. Set aside.
2. Heat the oil in a small skillet over medium high heat. Toss in the cashews and stir almost constantly until they begin to brown. Toss in the onion, salt and ginger and cook stirring often, until the onion begins to become translucent. Toss in the cumin and coriander and stir another 45 seconds. Remove from heat.
3. Pour the spice mixture over the potatoes along with the cayenne, peas, lemon juice and carrots, if using. Stir gently to combine. Season to taste with more salt and cayenne, if desired.
1. Preheat oven to 375-400F.
2. Fill a lipped tray or saucepan big enough to accommodate the papers with warm water.
3. Place a piece of parchment on a cookie sheet, and lay out a clean smooth towel on a flat surface to create a work surface. Place 1-2 rice papers at a time in the warm water. When the paper is just pliable, remove it from the water and place it on top of the towel and smooth it out.
4. With a super sharp knife or pizza cutter, cut the paper in half.
5. Place 2 big tablespoons of the potato filling in the center of one of the halves. Grab a corner and bring it over the filling, do the same with the other corner, then fold the bottom edge up and over to close the packet. Try to make sure each samosa has a nice pointy top.
7. Place the folded bundle on top of the parchment and continue making the others, being mindful as you place each additional samosa to keep them from touching each other.
8. Brush each samosa with a very thin layer of canola oil, flip and then coat the other sides.
9. Bake for ten minutes, then flip. Continue baking, until golden brown, about 20 minutes.
10. Serve hot with cilantro chutney for dippin'.
Makes 5-6 servings.
Cilantro chutney is the awsomesauce! It goes great with all sorts of dishes (I just ate some atop my Mac 'n' Cheesie), but it's really the best to use as an accent for Indian dishes like dal, pudla (savory pancakes), vada and uttapam. It also makes a kick ass dressing for a quick lunch or dinner grain bowl.
What You Need:
• 6 oz coconut yogurt, plain (unsweetened soy can be used in a pinch)
• small bunch cilantro, cleaned and picked over-- trim the ends, but most of the stalk can be used
• half lemon, juiced
• green chili, seeded (to taste)
• quarter sized coin of ginger
• 1 garlic clove
• salt to taste
What You Do:
1. In a blender, combine the yogurt, cilantro and lemon juice. You'll have to pulse the blender a few times to get it whirling, but you shouldn't have to add any water.
2. Blend in the chili, ginger and clove of garlic. Process until very smooth.
3. Taste for salt.
While coconut yogurt is quite fatty with 7 grams of fat in a wee little serving, this recipe makes a lot of dressing. You should be able to get enough dressing to properly douse about 5-6 good sized grain bowls and even more if you're using it for dippin'.
Kittee inspired Bowl:
Mix 1-2 cups of warm short grain brown rice with a tablespoon of nutritional yeast and a touch of salt. Add in cold steamed broccoli, fresh cucumber slices and green onion, or whatever veggies you have laying around. Douse with a few tablespoons of cilantro chutney to coat. Eat. Dwell on your perfectly delicious, yet extremely health-ful meal.
Indian inspired Bowl:
Place 1-2 cups of warm short grain brown rice in a bowl and drizzle with a few tablespoons of cilantro chutney. Ladle in a spoonful of dal, keeping it to the side to leave room for other toppings. Repeat with a spoonful of saag, a plop of roasted beets and a little pickle.