Honey Potato Samosas

YIELD: Makes 8 samosas

INGREDIENTS

For Dough:

1/2 cup

flour

1/4 tsp.

salt

1/2 tsp.

cumin seed

2 tsp.

vegetable oil

1/8 cup

water

For Filling:

2 T

vegetable oil

1/2 cup

red onion

minced

1 T

ginger

minced

1 T

garlic

minced

2 each

Thai bird chili

chopped

1 T

coriander powder

1 tsp.

turmeric powder

1 tsp.

cumin seeds

1 tsp.

salt

1 1/2 cups

boiled potatoes

diced

2 T

honey

1/2 cup

frozen peas

For Chutney:

1 cup

cilantro

1 cup

mint

3 each

Thai bird chilli

1/2 tsp.

salt

2 T

lemon juice

6 T

honey

1/2 cup

water

DIRECTIONS

For Dough:

In a stand mixer, combine flour, salt, cumin seeds and oil and mix on medium speed. Gradually add water and mix constantly until dough comes together. Remove from mixer, cover and let rest for 30 minutesFor .

For Filling:

Pour oil in a sauté pan on medium heat. Add onions and ginger and sauté until onions start to lose their color, then add garlic, thai bird chili, coriander powder, turmeric powder, cumin seeds and salt. Turn to high heat and add boiled potatoes. Sauté until potatoes start to brown. Add honey and frozen peas. Remove from heat, set aside.

For Chutney:

Combine all the ingredients in a blender, and blend until a smooth consistency. Set aside.

For Assembly:

Divide the dough into four small balls. Roll each ball into a circle about 5 inches wide. Cut each circle in half. Each half moon will yield one samosa. Stuff samosa with appropriate amount of filling.

For each half moon: dip your finger in the water and run along the edges. Roll into triangular shape, making sure to seal the edges tightly. Set aside. Work quickly to prevent the samosas from drying out.

Dust off any excess flour and deep fry samosas in a sauce pot until golden. Serve immediately with chutney.