SPRING PEA SAMOSAS 1¾ cups (430 ml) fresh or frozen peas 1 serrano pepper, finely diced 1-in (2.5 cm) piece fresh ginger, grated
2 tbsp (30 ml) coconut oil 1 tsp (5 ml) cumin seeds 1½ tsp (7.5 ml) garam masala ½ tsp (2.5 ml) fine sea salt 1 tbsp (15 ml) granulated sugar 3 tbsp (45 ml) fresh lemon juice
¼ cup (60 ml) coarsely chopped toasted cashews 3 tbsp (45 ml) finely chopped fresh cilantro leaves 3 green onions, trimmed and finely chopped ⅓ cup (80 ml) all-purpose flour 3 tbsp (45 ml) water 7 × 6-in (15 cm) tortillas vegetable or grapeseed oil, for brushing Green Coconut Chutney, to serve, make ahead, recipe follows
1 Start by making samosa filling. In a food processor fitted with an S blade, place peas, serrano peppers and ginger and pulse until a coarse mixture forms. Take care not to overprocess, as you want mixture to have lots of texture. 2 In a large frying pan over medium heat, warm coconut oil. Add cumin seeds and toast, stirring constantly, until popping and fragrant, about 20 seconds. Add pea mixture and cook until warmed through and some moisture has cooked off, about 4 minutes. Stir in garam masala, salt and sugar. Cook, stirring constantly, for another 5 minutes. Stir in lemon juice, cashews, cilantro and green onions. Cook for another minute, then remove frying pan from heat and set aside. Let mixture cool completely to room temperature, about 1 hour. 3 In a small bowl, stir flour and water to form a thick paste. Set aside.
GREEN COCONUT CHUTNEY ½ cup (125 ml) unsweetened shredded coconut 1 cup (250 ml) packed fresh cilantro leaves and tender stems ½ cup (125 ml) packed fresh mint leaves 1 clove garlic 1-in (2.5 cm) piece fresh ginger, roughly chopped 1 serrano pepper, stem discarded ½ tsp (2.5 ml) ground cumin ½ tsp (2.5 ml) granulated sugar, plus more if needed to taste kosher salt, to taste 2 to 4 tbsp (30 to 60 ml) water 2 tbsp (30 ml) fresh lemon juice, plus more if needed to taste 2 tbsp (30 ml) avocado or olive oil
4 When ready to assemble samosas, preheat oven to 400 F (200 C). Line a baking sheet with parchment and set aside. 5 Stack tortillas and slice stack through middle to create 2 equal half-moon-shaped stacks.
1 In a blender or food processor, combine coconut, cilantro, mint, garlic, ginger, serrano pepper, cumin, sugar and a pinch of salt. Blend to combine and roughly chop. Add some water, 1 tbsp (15 ml) at a time, and blend until ingredients just bind together into a thick, coarse paste. Add lemon juice and oil and blend again until chutney is well combined but still has some texture. Taste and adjust seasoning to your liking with more salt, sugar or lemon juice. Can be stored in an airtight container in refrigerator for up to 1 week. Makes about 1 cup (250 ml) PAIRS WITH SEE YA LATER RANCH GEWÜRZTRAMINER BC VQA $20.99 868067 ARGIOLAS COSTAMOLINO VERMENTINO Italy $21.99 457945
6 Working with 1 tortilla half-moon at a time, spread a thin layer of flour paste along length of cut side. With cut side facing right, fold up bottom of half-moon to meet top half, pressing cut side together to seal. You should now have a triangular pocket. Stuff pocket with about 2 tbsp (30 ml) filling, leaving about 1-in (2.5 cm) of space at top. Spread more flour paste along inside edge of opening before pressing both sides of tortilla together to seal. Place samosa on prepared baking sheet and repeat with remaining tortillas and filling.
7 Brush both sides of each samosa generously with oil, then bake until golden and crispy, 12 to 16 minutes. Enjoy warm with Green Coconut Chutney for dipping. Makes 14 samosas
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