Vegetable Samosas With Fresh Coriander ChutneyBy Cynthia Black On Nov 04, 2020
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Often used as a sandwich spread in India, coriander chutney is also a delectable dip for these samosas filled with potatoes and spices.
All you have to do is throw all your ingredients of Vegetable Samosas With Fresh Coriander Chutney
- 750ml (3 cups) vegetable oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon cumin seeds
- 1 tablespoon fresh curry leaves
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon black mustard seeds
- 300g potato, peeled, cut into 1cm pieces
- 1 tablespoon water
- 90g (1/2 cup) frozen peas and corn, thawed
- 4 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
- 1 cup firmly packed fresh coriander leaves
- 3 shallots, ends trimmed, thinly sliced
- 1 long fresh green chilli, deseeded, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons fresh lime juice
- 1/2 teaspoon garam masala
The instruction how to make Vegetable Samosas With Fresh Coriander Chutney
- Heat 2 tablespoons of the oil in a medium saucepan over low heat. Add the onion and cook, stirring, for 5 minutes or until soft and light golden. Add the garlic, cumin, curry leaves, ginger and mustard seeds and cook, stirring, for 2 minutes or until the garlic softens. Add the potato and water. Cover and cook for 6 minutes or until the potato is almost tender (add an extra tablespoon of water if the mixture is dry).
- Add the peas and corn to the potato mixture. Cook, stirring occasionally, for 2 minutes or until the potato is tender and the liquid has evaporated. Taste and season with salt and pepper. Transfer to a bowl and set aside to cool completely.
- To make the coriander chutney, place the coriander, shallot, chilli, garlic, lime juice and garam masala in the bowl of a food processor and process, adding a little water if necessary, until smooth and well combined. Transfer to a bowl.
- Use a 10cm-diameter round pastry cutter to cut 5 discs from each pastry sheet. Place about 1 tablespoon of the potato mixture in the centre of 1 pastry disc. Brush the edges with a little water. Fold in half to enclose filling. Press the edges with a fork to seal. Repeat with remaining pastry and potato mixture.
- Place the remaining oil in a wok or large deep saucepan. Heat to 180u00b0C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add 4 samosas to the oil and cook for 1-2 minutes or until puffed and golden. Transfer to a tray lined with paper towel. Repeat, in 4 more batches, with remaining samosas. Arrange the samosas on a serving platter and serve with the coriander chutney.
Nutritions of Vegetable Samosas With Fresh Coriander Chutney
fatContent: 206.735 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 2.5 grams saturated fat
sugarContent: 15 grams carbohydrates
cholesterolContent: 3 grams protein