Happiness to me oft comes inward the shape of savory Indian appetizers, such as samosas. I never tin resist playing around amongst the classic training together with so, afterward recent fusion dishes such as
samosa potpie together with
samosa-style stuffed baked potatoes, I straight off acquaint these soft, lovely piddling savory "samosa" cakes that reminded me really much of koftas.
These are perfect as an appetizer, but substantial plenty to serve as an entrée. It is truthful that I don't bring a samosa "proper" documented on this blog, but my best friend Basil keeps encouraging me to teach inward happen. And I will, as I bring before, consummate amongst photos together with recipe this fourth dimension for my readers. I mean value that I am going to induce a baked version to cutting downward on the oil. You volition all bring to rest tuned to encounter what I come upward up with. On that note, if you lot wishing to skip shallow frying, I mean value these piddling cakes could easily live baked inward a preheated 350° oven for nearly twenty minutes until browned on both sides, much the agency I create amongst
kofta.
The tamarind chutney is but divine amongst the samosa cakes, but every bit delicious would live a love apple tree or cilantro based sauce or chutney.
 Vegetarian Samosa Cakes amongst Tamarind Chutney |
Recipe yesteryear Lisa Turner
Cuisine: Indian
Published on September 19, 2013
Soft, savory fried spud together with vegetable "samosa" cakes served amongst a tart, tangy together with spicy tamarind chutney
Chutney:
- 1/3 loving cup tamarind pulp
- 1 1/4 cups boiling water
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ajwain seeds (or role extra cumin seeds instead)
- 1-inch slice fresh ginger, finely chopped
- 1/2 teaspoon cayenne
- 1/3 loving cup pitted dried dates, finely chopped
- 3 tablespoons dry-roasted cashews, broken into pieces
- 3 tablespoons dried grated unsweetened coconut
- 1 teaspoon ocean salt
- 2 tablespoons fresh parsley, finely chopped
Samosa cakes:
- 2 lbs potatoes (900 g or nearly four large)
- 3 tablespoons sesame oil
- 1 teaspoon brownish mustard seeds
- 1/2 teaspoon cumin seeds
- 1 large shallot or pocket-size onion, finely chopped
- 1 large carrot, diced
- 1-inch slice fresh ginger, minced or grated
- 2 to iii fresh ruddy or greenish chilies, seeded together with finely chopped
- 1 teaspoon turmeric
- 1 teaspoon solid position down cumin
- 1 1/2 teaspoons solid position down coriander
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon amchoor pulverisation (optional)
- 1/4 teaspoon cayenne
- 1 teaspoon ocean salt, or to taste
- 1 loving cup fresh or frozen greenish peas
- 1/4 loving cup whole wheat or chickpea (besan) flour or to a greater extent than as needed
- 2 to iii tablespoons butter or crude oil for frying
Instructions:
Start yesteryear making the chutney. Place the tamarind inward a medium bowl together with encompass amongst the boiling water. Let sit down for nearly 1 hour. With your build clean fingers (that are nearly to teach dirty), squelch together with squeeze the tamarind to dissever it from whatever seeds or fibers. Place a strainer over some other bowl, pour inward the tamarind H2O mixture together with force difficult to teach as much of the purée out of the sieve. Scrap off whatever remaining tamarind from the bottom of the strainer together with discard the remains. Stir inward the remaining ingredients, cover, together with allow sit down for ii to iii hours or longer to allow the flavors blend. To brand the samosa cakes, laid out yesteryear scrubbing the potatoes together with poking them a few times amongst a fork. (I left the skins on to save those nutrients exactly nether the skin, but you lot may peel if desired.) Roast the potatoes inward a preheated 425° oven until fork tender — nearly fifty minutes. Alternately, steam or boil them until tender. Let the potatoes cool together with hence squelch along amongst ii teaspoons of the sesame crude oil inward a medium large bowl. Heat the remaining sesame crude oil inward a non-stick pan over medium heat. When hot, toss inward the mustard seeds together with cumin seeds together with stir for thirty to lx seconds or until the mustard seeds plow greyish together with laid out to splutter together with pop. Add the shallot or onion together with carrot, together with piece of employment on to stir for some other v to 8 minutes or until the carrots bring softened. Now add together the ginger together with greenish chilies to the pan together with stir for some other ii to iii minutes. Toss inward the turmeric, solid position down cumin, solid position down coriander, chili powder, amchoor pulverisation if using, cayenne together with salt, together with stir for some other minute. Transfer this mixture to the mashed potatoes together with stir until good combined. Stir inward the peas together with flour. Cover together with refrigerate for at to the lowest degree 1 hour. When the mixture is cool, shape into pocket-size patties. Heat a few tablespoons of butter or crude oil inward a large non-stick skillet over medium heat. When hot, child some of the patties until golden brownish — nearly iii to four minutes per side. Repeat, adding to a greater extent than crude oil as necessary to the pan until all of the patties are cooked. Drain on newspaper towels together with serve warm amongst the chutney. Notes: If you lot are using fresh peas, boil them inward hot H2O for ii to four minutes earlier adding to the potatoes. If frozen peas are used, but defrost them earlier adding. The cakes tin live reheated inward aluminum foil earlier serving. The tamarind chutney volition hold inward the fridge inward a well-sealed container for a few days or tin live frozen for upward to several months.
Makes 12 to fourteen cakes |
Other spud based dishes from Lisa's Kitchen you lot are certain to enjoy:
Aloo Gobi Bengali-Style Crunchy Potatoes Potato together with Green Bean Chaat Salad Sweet Potato Roti On the top of the reading stack:
Indian Cooking Unfolded: Influenza A virus subtype H5N1 Master Class inward Indian Cooking, amongst 100 Easy Recipes Using 10 Ingredients or Less
yesteryear Raghavan Iyer
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