Here you go:
Mint-Coriander Chutney
1 Bunch fresh mint
1 Bunch fresh cilantro (coriander)
6-8 Garlic cloves
1-inch piece of ginger, coarsley chopped
1 Hot green chili
1 tsp Sugar
½ tsp Salt
2 tsp Lime juice
Cut off roots from both mint and cilantro
Peel garlic and remove stalks from green chilis.
Wash all ingredients
Put all ingredients in a food processor and grind.
Chill and serve
Samosas
*For pastry:
2 Cup Flour
1/2 teaspoon Salt
4 Tablespoon Vegetable or canola oil
6 Tablespoon Water
For stuffing:
5 med Potatoes
4 Tablespoon Vegetable or canola oil
1 med Onion, peeled and finely chopped
1 Cup Peas
1 Tablespoon Grated ginger
1 Hot green chili
3 Tablespoon Chopped cilantro
1 ½ teaspoon Salt
1 teaspoon Ground coriander
1 teaspoon Garam masala
1 teaspoon Ground cumin seeds
Oil for brushing
1. For Pastry: Mix flour and salt in a bowl
2. Add 4 Tbsp oil and rub until the mixture resembles course breadcrumbs.
3. Slowly add about 6 Tbsp water and knead the dough for about 10 minutes or until smooth.
4. Rub dough with oil. Cover and set aside for at least 30 minutes.
5. For Stuffing: Boil, cool and peel the potatoes. Dice into 1/4 inch size.
6. Heat 4 Tbsp oil in a heave bottom pan over medium heat.
7. Add onion and stir fry until golden brown over medium heat
8. Add peas, ginger, green chili, and cilantro. Stir
9. Add diced potatoes, salt and all spices
10. Mix and cook on low heat for 3-4 minutes, stirring frequently.
11. To Make Samosas: Knead the dough again.
12. Divide into 10 balls.
13. Roll each ball into a flat, round shape about 5 inches in diameter.
14. Cut each circle in half. Make the half into a cone by sticking edges together with water.
15. Fill the cone with about 2 1/2 Tbsp of filling.
16. Seal the top of the cone with water. The seam should be about 1/4 inch wide.
17. Repeat with rest of dough.
18. Brush samosas with oil, place on cookie sheet and bake for about 20 minutes, turning about half way through cook time.
Traditional samosas should be deep-fried, but to cut down on fat and calories I prefer to bake them. Makes about 20 samosas
*Edited to add that all the Indian (born in India) cooks I know use frozen pastry dough instead of making their own.
