Potato-Edamame Samosas with Coconut-Mint Chutney
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Granted, these tasty little pillows filled with potatoes, edamame and warm Indian spices take some cooking elbow grease, but they are well-worth the time and effort. The crust is easy to work with and bakes up flaky with a lovely golden color. The coconut-mint chutney is the perfect creamy, fresh complement to the hearty and spicy potato filling. These would make great little hors d’oeuvres as well.
Edamame Samosas with Coconut-Mint Chutney
Makes 18 or so
3/4 cup soy milk
1/4 cup vegetable oil
1 tbsp. apple cider vinegar
1/2 cup whole wheat flour
2 1/2 cups AP flour
1/4 tsp. ground turmeric
1/4 tsp. baking powder
1 tsp. salt
3 medium-sized russet potatoes, peeled and cut into small chunks
2 tbsp. vegetable oil
1 tsp. cumin seeds
2 tsp. mustard seeds
1 medium-sized onion, finely chopped
1 cup carrots, finely chopped
2 cloves garlic, minced
1 tbsp. fresh ginger, minced
1 tsp. ground coriander
1/2 tsp. ground turmeric
1 tsp. salt
juice of 1 lemon
3/4 cup shelled frozen edamame or green peas
One recipe Coconut-Mint Chutney (recipe below)
In a saucepan, boil the potatoes until tender, about 20 minutes. Drain and set aside.
Preheat oven to 400F.
Pour the wet ingredients into mixing bowl. Add 1/2 cup whole wheat flour and 1 1/2 cups of the AP flour, the turmeric, baking powder and salt. Knead the mixture, adding more flour gradually as necessary. Dough should be smooth, not sticky. Set the dough aside, covered with plastic wrap, while you prepare the filling.
In a large skillet over medium heat, heat the oil, cumin seeds and mustard seeds. The seeds will begin to pop – use a lid to keep the seeds from flying around. After a minute or so of popping, add the carrots and onions. Raise the heat to medium-high and saute for 5-10 minutes, or until the onions begin to brown. Add the garlic, ginger, coriander and turmeric, salt and lemon juice and saute for another minute.
Add the potatoes, mashing them with a spoon or spatula. When the potatoes are mashed and heated through, add the edamame or peas.
Divide the dough in half and working with one half at a time, roll out the dough thinly. Cut out eight circles with a 4″ circumference cookie cutter. Have a small bowl of water nearby. Place about 1 1/2 tbsp. filling into the center of each circle and brush water along the edge of the circle. Fold the dough over the filling to create semi-circles and seal the edges. Do the same thing with the second half of the dough.
Place the samosas on baking sheets lined with parchment paper. Bake for about 15 minutes, flipping over after 10 minutes. Samosas should be lightly browned.
1/2 cup coconut milk
1/3 cup fresh mint, finely chopped
1/3 cup fresh cilantro, finely chopped
1 clove garlic, minced
1 tsp. maple syrup
1 tsp. fresh lime juice
1/4 tsp. salt
Mix ingredients together in a small bowl and refrigerate for one hour. Serve at room temperature.
(Note that I use vegetable oil in both the crust and filling – not my usual M.O. of avoiding added fats/oil. Sometimes a little indulgence is called for – - and I haven’t yet figured out how to make a decent crust without added fat. I suppose the mustard seeds and cumin seeds could be dry roasted in the pan, but that experiment will have to wait for another time and recipe. This recipe appears here nearly undisturbed from Vegan with a Vengeance, by Isa Chandra Moskowitz. All I did was substitute a little whole wheat flour for the dough.)