carols_stuff | Feb. 15th, 2013

POTATO AND PEA SAMOSAS
Makes about 3 dozen

2 pounds organic baking potatoes, washed and dried
Vegetable oil for deep-frying
1/2 cup ghee or clarified butter
1/2 cup diced onion
2 tablespoons minced garlic
2 tablespoons minced organic jalapeno chili
1 cup shelled fresh or thawed frozen peas
1 tablespoon minced fresh ginger
1 teaspoon whole cumin seeds, toasted and crushed
1 teaspoon whole coriander seeds, toasted and crushed
2 teaspoons salt
1 teaspoon freshly ground black pepper
Sugar
1/4 cup minced fresh cilantro leaves
1 package small square wonton wrappers
1 large cage-free egg, lightly beaten with 1 tablespoon water
Bottled fruit chutney, for garnish

Preheat the oven to 350 degrees F.

Bake the potatoes in the oven until tender, 45 to 60 minutes. Remove the potatoes from the oven and reduce the oven temperature to 250 degrees F.

Leave potatoes at room temperature to cool for 10 minutes, then cut in half lengthwise to release steam. When cool to the touch, use a fork to scoop out the potato halves, transferring them to a mixing bowl and mashing and fluffing them. Discard the potato skins.

Put the vegetable oil in an electric deep-fryer or in a deep, heavy pan. Set the deep-fryer to 350 degrees F. or secure a deep-frying thermometer to the side of the pan and heat on the stovetop to that temperature.

While the oil heats, in a large saute pan over medium-high heat, heat the ghee or clarified butter. Add the onions, garlic, chili, and peas and cook, stirring until glossy, about 1 minute. Stir in the ginger, cumin, and coriander; cook until fragrant, about 20 seconds. Add the mixture to the potato, stir well, and season to taste with salt, pepper, and a little sugar. Stir in cilantro. Let cool completely before shaping the samosas.

To shape the samosas, spoon a generous tablespoon of the filling into your palm and, with both hands, form it into a cone shape. Place at an angle on top of a wonton wrapper. Brush the beaten egg around the edges of the wrapper and fold the edges over the filling to form a triangular package, pressing gently to seal it shut; then, place seam down on a platter or tray. Repeat with the remaining filling and wrappers.

Working in several batches to avoid overcrowding, deep-fry the samosas until deep golden brown and crisp, about 4 minutes per batch. Remove with the frying basket or a wire skimmer or slotted spoon and drain on paper towels. Then, transfer to a baking dish and keep warm in the oven while frying the remaining samosas.

When all the samosas are done, serve immediately, accompanied by chutney for dipping.