Mini Samosas with Cilantro-Mint Sauce

October 23, 2012

Author: KatieChin

My hubby and I just rented the The Best Exotic Marigold Hotel over the weekend. This sweet film transported us to Jaipur India in all its colorful glory. Since then, all I can think about is Indian food. I LOVE Indian food, especially samosas, although (between preschool pickups and cookbook editing) it’s highly unlikely that I’m going to actually make samosa dough from scratch. This recipe combines a savory and authentic vegetarian filling with quick and easy wonton wrappers. Yep, you can make these mini samosas with wonton skins and the results are crispy and light. These are great to serve at cocktail parties because they’re a smaller bite than traditional samosas and they’ll really add the Best Exotic spin to your next party.

Ingredients

Samosa Filling:

2 tablespoons oil

1 clove garlic, minced

½ tsp Ginger (crushed)

1-2 Green Chilies (finely chopped)

1 teaspoon coriander powder

¼ teaspoon garam masala

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1/2 cup fresh or thawed frozen peas

3 potatoes (boiled, peeled & mashed)

Cilantro-Mint sauce:

3 cloves garlic

one 1-inch piece of peeled fresh ginger

1 bunch fresh mint, leaves removed from stems

1 bunch fresh cilantro, leaves removed from stems

1 jalapeno pepper, seeds and stem removed

1 tsp sugar

salt

2 tablespoons freshly squeezed lime juice

1 tbsp water

1 tbsp extra-virgin olive oil

20 wonton wrappers

1 egg beaten with a splash of water

oil for frying

Instructions

Heat the oil in a skillet over moderately high heat. Add the ginger and stir-fry until fragrant, about 30 seconds. Add the chilies, coriander powder and garam masala and stir-fry for 1 minute. Add the peas and stir-fry for 30 seconds. Add the potato and sauté for 3-4 minutes. Remove from heat and let cool room temperature.
While the filling is cooling, make the sauce: Place garlic and ginger in the food processor and pulse until finely chopped. Add the mint, cilantro, jalapeño, sugar, salt and lime juice, water and puree until blended. With the motor running, pour the olive oil into the mixture until combined.
Spoon 1 tsp of the potato filling into the middle of each wonton skin. Brush the edges of the wonton skin with egg wash. Bring the edges together and seal to form a pouch.
Heat the oil in a deep skillet to 350 degrees. Fry the samosas, a few at a time, until golden brown. Drain the samosas on a paper towel lined baking sheet. Serve immediately with Cilantro-Mint Sauce.