Aarti Sequeira developed this fun appetizer for an episode of Guy’s Ranch Kitchen, and she came up with the sauce on the fly. “Guy asked me, ‘You’re making a dipping sauce, right?’ And I gulped and said, ‘Sure!’ ” She threw together a green chutney with crème fraîche, and now it’s one of her favorite recipes.
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 1 hr 30 min |
| Yield: | 18 samosas |
| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 1 hr 30 min |
| Yield: | 18 samosas |
Ingredients
- 3/4 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1/4 teaspoon kosher salt
- 2 tablespoons grapeseed oil, plus more for drizzling
- 1/4 teaspoon ajwain seeds
- 1/4 teaspoon nigella seeds
- 1/4 to 1/2 cup cold water
- 1 very small red onion, finely diced
- 1 serrano chile pepper, seeded and minced
- 1 2-inch piece fresh ginger, peeled and julienned
- 1 1-inch piece fresh turmeric, peeled and minced
- 2 tablespoons grapeseed oil
- 3 tablespoons dried cranberries
- 3 tablespoons frozen peas
- Kosher salt
- 1 russet potato, cooked, peeled and mashed
- 1 cup cubed cooked turkey or rotisserie chicken (1/2-inch cubes)
- Fresh lime juice and chopped fresh cilantro, for sprinkling
- Vegetable oil, for frying
- Flaky sea salt, such as Maldon
- 1 bunch cilantro, leaves and tender stems
- 1/2 bunch mint, leaves only
- 4 to 5 scallions, chopped
- 1 garlic clove, chopped
- One 1-inch piece ginger, peeled and chopped
- 2 tablespoons rice wine vinegar
- juice of 1 lime
- juice of 1 Meyer lemon
- 1 chopped serrano chile
- 1/4 cup crème fraîche
Instructions
- Make the Pastry: Combine the flour and kosher salt in a large bowl. Rub the grapeseed oil into the flour until incorporated. Add the ajwain and nigella seeds. Gradually add the water, mixing after each pour, until a smooth dough forms. Knead for 5 minutes. Drizzle the bowl with oil; turn the dough to coat. Wrap the dough in plastic and set aside on the counter.
- Make the Filling: In a medium skillet over medium heat, cook the red onion, serrano, ginger and turmeric in the grapeseed oil until softened and slightly browned, 6 to 8 minutes. Add the dried cranberries and peas; cook just until the peas are thawed, a couple of minutes. Season with kosher salt.
- Transfer the mixture to a bowl and add the potato and turkey; sprinkle with lime juice and cilantro. Stir, then taste for seasoning.
- Make the Samosas: Heat 3 inches of vegetable oil in a dutch oven over medium heat until the oil reaches 375˚ F on a deep-fry thermometer. Meanwhile, divide the dough into 9 balls. Roll out each into a 5- to 6-inch round on a floured surface. Slice each round into 2 semicircles. Wet the straight edge of a semicircle with a little water, then position the semicircle with the straight edge facing away from you.
- Place 2 teaspoons filling in the middle of the semicircle. Fold one corner over the filling, forming a triangle; fold in the other corner to make a cone. Seal the ends with water, pinching and folding the edges to seal tightly. Repeat with the remaining semicircles and filling.
- Working in batches, fry the samosas until golden brown, 4 to 7 minutes. Remove with a slotted spoon and drain on a rack set on a baking sheet. Sprinkle with flaky sea salt.
- Make the Chutney: In a blender, puree cilantro, mint leaves, scallions, garlic, ginger, rice wine vinegar, lime and lemon juice, and chile. Add crème fraîche and blend until incorporated.
- Serve the samosas hot or at room temperature with the chutney.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 175 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 10 mg |
| Sodium | 179 mg |
| Serving Size | 1 of 18 servings |
| Calories | 175 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 10 mg |
| Sodium | 179 mg |