For Pastry: 2 Cups Flour 1/2t Salt 4T Vegetable Oil 3/4 Cup Water
For Potato Stuffing: 5 Potatoes (red potatoes are recommended) 2T Vegetable Oil 1 Green Chili (de-veined and seeds removed) 1 Cup Green Peas (frozen or fresh work best) 1t Ground Ginger 2t Salt 1t Ground Cumin 1t Curry Paste (if you prefer heat, add hot sauce)
Oil for deep frying
For Pastry: 1. Mix flour and salt in bowl.
2. Add oil and rub until mixture resembles small bread crumbs.
3. Add water and knead for 10 minutes.
4. Rub dough with oil, cover and set aside for 30 minutes.
For Potato and Pea Filling: 5. Boil potatoes until tender, cool, peel and dice.
6. Saute peas in oil; add green chili, potatoes and spices.
7. Mix and cook on low heat for 4 to 5 minutes.
Directions for making Samosa: 8. Divide dough into 10 balls.
9. Roll into flat square shape about 5 inch diameter.
10. Cut in half and fill each side with 1 tablespoon potato and pea mixture.
11. Brush a little water around the edge of the pastry, fold, seam and seal.
12. Heat about 2 inches of oil for frying over medium to low heat to 350 degrees.
13. Carefully add samosas to oil. Fry slowly, turning the samosas as they brown and are crisp.
14. Drain excess oil and serve with mango chutney.
Note: Wonton wrappers may be substituted for the pastry. Leftover mashed potatoes could be used instead of fresh potatoes.
5 Mangos, diced small 1 Small Green Pepper, diced small 1 Small Onion, diced small 1 1/2t Kosher Salt 2/3 Cup Sugar 2/3 Cup White Vinegar 1 Large Jalapeno, chopped fine 1/8 Cup Fresh Ginger 2 Garlic Cloves, chopped
1. Combine all ingredients into a large pot, and add enough water to cover.
2. Bring to a boil; reduce heat to a simmer until all the liquid is cooked to about the thickness of honey. Do not overcook, as the mixture will thicken as it cools.
3T Butter 2/3 Cup Flour 1 Medium Onion (Diced) 1 Medium Potato (Peeled, Diced) 4 Cups Milk 1/4 Cup Chicken Stock 13oz Creamed Corn (1 Small Can) 10oz Frozen Corn (1 Small Box) 2T Salt 1/4t White Pepper
1. Over low heat, melt butter, onions and saute until tender/translucent.
2. Add flour, cook approximately 5 minutes stirring continuously.