Baked Samosas with Mango Chutney

http://online-cookbook.com

Baked Samosas with Mango Chutney

Recipe Information
Description: This recipe is from Wai lana and is a healthy alternative to fried samosas Source: katherine Ingredients Filling: 2 cups (475 ml) potato, cut into 1/4-inch cubes 2 cups (475 ml) pumpkin, peeled and cut into 1/4-inch cubes 1 cup (225 ml) cauliflower, cut into small florets 1/2 cup (125 ml) frozen peas, rinsed and drained 1 Tbsp (15 ml). nonhydrogenated soy margarine or butter 1/2 Tbsp (7 ml). cumin seeds 1/2 Tbsp (7 ml). ground cumin 1/2 Tbsp (7 ml). ground coriander 3/4 Tbsp (10 ml). Indian curry paste 1 tsp (5 ml). Spike all-purpose seasoning 1/4 tsp (1 ml). salt 1 Tbsp (15 ml). honey Pastry: 1-1/4 cups (300 ml) unbleached white flour 1-1/4 cups (300 ml) whole wheat pastry flour 1 tsp (5 ml). salt 6 Tbsp (90 ml). safflower oil 5 Tbsp (70 ml). water, or as needed Mango Chutney: 1/2 tsp (2 ml). safflower oil 1 clove garlic, crushed 1 small fresh red chili, seeded and finely diced 1/8 tsp (1 ml). cumin seeds 1 large sweet mango, cut into 1/2-inch cubes 1/8 tsp (1 ml). ground coriander 2 Tbsp (30 ml). apple cider vinegar 2 Tbsp (30 ml). raw sugar 1/8 tsp (1 ml). salt Preparation Steam the potato and pumpkin until almost tender, then add the cauliflower and cook for another 5 minutes. Transfer the vegetables to a bowl, add the peas, and mix well. Set aside. In a small skillet heat the margarine or butter on medium-low heat. Add the cumin seeds and toast until golden. Remove from the heat and add the remaining spices and salt. Cook again for a few minutes until browned and fragrant. Add the honey and remove from the heat. Mix the seasonings with the steamed vegetables and chill. Preheat the oven to 375 degrees (200 C.). Pastry: Combine the dry pastry ingredients in a bowl. Add the oil and rub in with your fingertips until crumbly. Mix in just enough water to make a soft dough. Place the dough on a floured surface and knead for 5-8 minutes until smooth. Form the dough into a log and cut into 8 pieces. Shape each piece into a ball, then flatten into a disk between the palms of your hands. R oll each disk into a thin 6-inch circle, then cut each circle in half. Wet the straight edge of a half-circle with water, then fold in half and seal together to form an open cone. Fill the cone with the potato mixture, leaving about 1/2 inch of pastry at the top. To seal, start at the left side and pinch the two pastry sides together, then fold down. Keep pinching and folding, crimping all the way along in this manner. Repeat for each one. Place the samosas on an oiled baking tray. If desired, lightly brush with oil for a smooth, golden finish. Bake for 35 to 45 minutes, or until crispy and golden brown. Serve hot or cold with Mango Chutney. Chutney: Heat the oil in a small saucepan on medium-low heat. Add the garlic, chili, and cumin seeds and saute until light golden. Add the rest of the ingredients and simmer for 10 to 15 minutes, stirring from time to time to prevent sticking. Serve as needed. Comments Hope you enjoy this recipe!

Recipe Information

Description:: This recipe is from Wai lana and is a healthy alternative to fried samosas

Source:: katherine

Ingredients

Filling:
2 cups (475 ml) potato, cut into 1/4-inch cubes
2 cups (475 ml) pumpkin, peeled and cut into 1/4-inch cubes
1 cup (225 ml) cauliflower, cut into small florets
1/2 cup (125 ml) frozen peas, rinsed and drained
1 Tbsp (15 ml). nonhydrogenated soy margarine or butter
1/2 Tbsp (7 ml). cumin seeds
1/2 Tbsp (7 ml). ground cumin
1/2 Tbsp (7 ml). ground coriander
3/4 Tbsp (10 ml). Indian curry paste
1 tsp (5 ml). Spike all-purpose seasoning
1/4 tsp (1 ml). salt
1 Tbsp (15 ml). honey
Pastry:
1-1/4 cups (300 ml) unbleached white flour
1-1/4 cups (300 ml) whole wheat pastry flour
1 tsp (5 ml). salt
6 Tbsp (90 ml). safflower oil
5 Tbsp (70 ml). water, or as needed
Mango Chutney:
1/2 tsp (2 ml). safflower oil
1 clove garlic, crushed
1 small fresh red chili, seeded and finely diced
1/8 tsp (1 ml). cumin seeds
1 large sweet mango, cut into 1/2-inch cubes
1/8 tsp (1 ml). ground coriander
2 Tbsp (30 ml). apple cider vinegar
2 Tbsp (30 ml). raw sugar
1/8 tsp (1 ml). salt

Preparation

Steam the potato and pumpkin until almost tender, then add the cauliflower and cook for another 5 minutes. Transfer the vegetables to a bowl, add the peas, and mix well. Set aside.
In a small skillet heat the margarine or butter on medium-low heat.
Add the cumin seeds and toast until golden.
Remove from the heat and add the remaining spices and salt.
Cook again for a few minutes until browned and fragrant.
Add the honey and remove from the heat.
Mix the seasonings with the steamed vegetables and chill.
Preheat the oven to 375 degrees (200 C.).
Pastry:
Combine the dry pastry ingredients in a bowl.
Add the oil and rub in with your fingertips until crumbly.
Mix in just enough water to make a soft dough.
Place the dough on a floured surface and knead for 5-8 minutes until smooth.
Form the dough into a log and cut into 8 pieces.
Shape each piece into a ball, then flatten into a disk between the palms of your hands. R
oll each disk into a thin 6-inch circle, then cut each circle in half.
Wet the straight edge of a half-circle with water, then fold in half and seal together to form an open cone.
Fill the cone with the potato mixture, leaving about 1/2 inch of pastry at the top.
To seal, start at the left side and pinch the two pastry sides together, then fold down.
Keep pinching and folding, crimping all the way along in this manner.
Repeat for each one.
Place the samosas on an oiled baking tray.
If desired, lightly brush with oil for a smooth, golden finish.
Bake for 35 to 45 minutes, or until crispy and golden brown.
Serve hot or cold with Mango Chutney.
Chutney:
Heat the oil in a small saucepan on medium-low heat.
Add the garlic, chili, and cumin seeds and saute until light golden.
Add the rest of the ingredients and simmer for 10 to 15 minutes, stirring from time to time to prevent sticking.
Serve as needed.

Comments

Hope you enjoy this recipe!