Aloo Matar ke Samose aur Dhanya ki Chatni
(Deep-fried pastries Stuffed with Spiced Potatoes & Peas, with Cilantro-Mint Chutney)
For the Pastry:
1 1/2 cups flour
1/4 tsp salt
4 TBLS unsalted butter, at room temperature
For the Filling:
2 TBLS vegetable oil
1 small yellow onion, peeled and minced
1/2 C. shelled fresh or thawed frozen peas
1" piece fresh ginger, peeled and grated
1 small fresh hot green chile, stemmed, seeded, and minced
2 TBLS minced fresh cilantro leaves
2 medium waxy potatoes, boiled, drained, cooled, peeled, and cut into 1/4" cubes
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp cumin seeds, toasted and crushed to a powder
1 1/2 tsp fresh lemon juice mixed with 1 1/2 tsp. amchoor (dried
mango powder, or 1 TBLS fresh lemon juice
1/2 tsp ground anardana (dried pomegranate seeds)
For the chutney:
3 1/2 cups firmly packed fresh cilantro, finely chopped
1 cup firmly packed fresh mint leaves, finely chopped
1 small fresh hot green chile (optional) stemmed
3 TBLS fresh lemon juice
3/4 cup plain yogurt
1) For the pastry: Sift flour and salt together into a large bowl. Using your hands, rub butter into flour lmixture until it resembles fine bread crumbs. Sprinkle in up to 6 TBLS warm water, 1 TBLS at a time, mixing with your hands until dough begins to form a ball.
shape dough into a ball and transfer to a lightly floured surface. Knead dough until supple, 10-15 minutes. Wrap dough in plastic wrap and transfer to the refrigerator to let chill for at least 1 hour and up to 24 hours.
2) For the filling; Heat oil in a large skillet over medium heat. Add onions and fry, stirring often, until lightly browned, about 8 minutes. Add peas, ginger, chiles, cilantro, and 1 1/2 tablespoon water.
Cover and reduce heat to medium-low. Gently simmer, stirring occasionally and adding 1 to 2 tablespoons water to skillet if pea mixture begins to dry out, for 5 to 10 minutes.
Add potatoes, 1 tsp salt, ground coriander, garam masala, cumin, cayenne, lemon juice-mango powder mixture, and ground pomegranate seeds and stir well.
Continue to cook, stirring frequently, for 3 to 4 minutes more. Adjust seasonings with additional salt and lemon juice, if you want. Remove skillet from heat and let filling cool to room temperature.
3) Put dough onto a lightly floured surface, knead briefly, then divide into 12 equal balls and cover with plastic wrap to keep from drying out. Using a rolling pin, flatten 1 of the dough balls into a disk and roll out into a 6" round. Cut dough round in half with a sharp knife. Gather edges of 1 of the half rounds together, overlapping them by about 1/4", to form a cone.
Moisten straight edges with water and pinch seam together to seal.
Spoon 1 heaping tablespoon of the filling into cone.
Moisten inside of top edge of cone with water, press edges together to close top of cone, and pinch along top 1/4" of seam to completely seal filling inside pastry triangle.
Pleat length of top seam by folding over about 1/4 inch of the dough and pinching it together in about 1/2 inch increments.
Repeat process with remaining dough and filling to make 24 pastries in all. Set filled pastries as formed on a platter in a cool place.
4) For the chutney: Put cilantro, mint, chile (if using), lemon juice, and 3 TBLS cold water into a blender and puree until smooth, stopping blender as necessary to scrape down sides of blender with a rubber spatula.
Set puree aside. Put yogurt into a medium bowl and stir until smooth. Fold in cilantro-mint puree and season with 1/4 tsp. salt. Adjust seasoning with more salt, if needed. Transfer chutney to a serving dish and set aside.
5) Pour oil into a karhai (a woklike Indian vessel), a wok, or a wide heavy pot to a depth of 2 inches and heat over medium heat until temperature refisters 350 degrees on a candy thermometer. Working in batches, deep-fry pastries until golden brown all over, turning once, about 10 minutes. Transfer samosas to paper towels to let drain.
6) Serve samosas warm or at room temperature with cilantro-mint chutney on the side.