Peppery robust Extra Virgin Olive Oil is perfect for the spicy flavours of these vegetarian samosas, allowing the fresh herbaceous notes to shine through.
- 3 cups flour
- 1 tsp. baking powder
- 1 tsp. salt
- 3 tbsp. robust Extra Virgin Olive Oil
- 3/4 cup water
Combine dry ingredients for the dough in a large bowl or bowl of a food processor. Add water and olive oil and mix or pulse until a rough dough begins to form. Add more water as necessary. Knead the dough on a lightly floured surface until it becomes smooth and pliant. Allow dough to rest, covered, for about 30 minutes while the filling is prepared.
2 cups cubed, cooked potatoes, drained
2 tbsp. robust Extra Virgin Olive Oil
1 cup diced onion
2 cloves garlic, minced
1 tsp. curry powder
1/2 tsp. ground cumin
1 tsp. fresh lime juice
1 tsp. fresh grated ginger
1 cup frozen peas, thawed
1 small seeded green chilli, finely minced
salt & pepper to taste
Oil for deep frying
Heat olive oil over medium heat in a large heavy skillet or sauté pan. Add chile, ginger, onions and garlic. Sauté until onion is translucent, about 3 minutes. Add spices and cook for another minute or so until fragrant. Add potatoes and gently crush them with the back of a spoon to a desired lumpy consistency. Add peas and lime juice, and cook for another minute. Season to taste with salt and pepper.
2 cups chopped cilantro
1 fresh green chili, seeded, chopped
3 cloves fresh garlic
1 tsp. ground cumin
salt to taste
1/4 cup robust Extra Virgin Olive Oil
2 limes, squeezed
2 tbsps water
Place all chutney ingredients in the bowl of a food processor or blender jar. Pulse until finely puréed. Adjust seasoning.
Roll dough in to a large round of 1/8" thickness. Cut into 3" rounds. Spoon 2 tablespoons of filling in to the center of each round, folding in half to form a half-moon. Seal inside edges of each round with a little beaten egg and crimp the outside firmly with the tines of a fork.
In a large heavy pot, preheat oil for deep frying to 350ºF. Drop the samosas in, just a few at a time, being careful not to overcrowd the pan and drop the temperature. Fry the samosas, flipping once, until both sides are golden brown, about 2 minutes per side.
Serve warm with cilantro chutney. Drizzle top with balsamic.