"OG" Vegan Samosa
Tamarind-Date Chutney and Cilantro Mint
Chef Dave Hadley of Samosa Shop | Denver
Adapted by StarChefs | july 2022
INGREDIENTS:
Potato Filling:
Yield: 400 to 475 samosas
2.27 kilograms russet potato, peeled
40 grams coconut oil
5 grams mustard seeds
10 grams curry leaves
400 grams diced white onion
60 grams minced garlic
90 grams minced ginger
50 grams minced cilantro root
55 grams minced serrano peppers
200 grams Samosa Shop masala (blend of ground turmeric, Kashmiri chile powder, and garam masala)
300 grams crushed tomatoes
750 grams coconut milk
65 grams salt
75 grams lime juice
140 grams currants
100 grams small diced dried apricots
80 grams small diced, pitted dates
375 grams cooked peas and diced carrots
Dough:
Yield: 18 samosas
2 cups all-purpose flour
2 teaspoons salt
2 tablespoons neutral oil
To Assemble and Serve:
Flour
Neutral oil for frying
Sea salt
Fresh Origins micro cilantro
METHOD:
For the Potato Filling:
Boil potatoes until fork-tender. Let cool, then mash. Set aside. In a large pan over medium flame, heat coconut oil, mustard seeds, and curry leaves until oil is splattering and mustard seeds begin to pop. Add onion, garlic, ginger, cilantro root, and serrano. Let sweat approximately 15 to 20 minutes. Add masala and cook until toasted and fragrant. Stir in tomatoes. Let simmer 7 to 8 minutes. Stir in coconut milk, salt, and lime juice. Let cool. Add dried fruit, peas, and carrots and mix to combine. Taste and adjust seasoning as needed.
For the Dough:
In a bowl, mix to combine flour and salt. Using your hands, rub oil into dry mixture to create small beads. Add cold water, a little at a time, and knead until a ball forms. Let rest 15 minutes. Cut dough into smooth balls. Using a rolling pin, roll each ball into thin rounds. Wet edges of the rounds with water to make sure no cracks remain.
To Assemble and Serve:
In a small bowl, combine flour and water to make a slurry. Fill a piping bag with Potato Filling. In the center of a Dough round, pipe out 3 to 3.2 ounces Potato Filling. Fold the Dough into a triangular shape. Brush the edges of the samosa with the slurry to seal. In a frying pan, heat oil. Add samosas and fry approximately 4 to 5 minutes or until golden brown on both sides. Transfer to a paper towel to cool. Place on a serving plate and season with a sprinkle of sea salt and garnish with cilantro.
