Vegetable Samosas With Fresh Coriander Chutney

By Cynthia Black

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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

  1. 750ml (3 cups) vegetable oil
  2. 1 brown onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 1 tablespoon cumin seeds
  5. 1 tablespoon fresh curry leaves
  6. 2 teaspoons finely grated fresh ginger
  7. 1 teaspoon black mustard seeds
  8. 300g potato, peeled, cut into 1cm pieces
  9. 1 tablespoon water
  10. 90g (1/2 cup) frozen peas and corn, thawed
  11. 4 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  12. 1 cup firmly packed fresh coriander leaves
  13. 3 shallots, ends trimmed, thinly sliced
  14. 1 long fresh green chilli, deseeded, finely chopped
  15. 2 garlic cloves, crushed
  16. 2 tablespoons fresh lime juice
  17. 1/2 teaspoon garam masala

The instruction how to make Vegetable Samosas With Fresh Coriander Chutney

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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

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