Indian Chickpea and Potato Samosas with Cucumber Yogurt Salad - 10g Carbs, 1g Fiber
Recipe By: Chef Christine Manfield, Paramount Restaurant, Sydney, Austrailia
Servings: 18
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Vegan
18 round wonton wrappers -- or Samosa Pastry
To deep fry: -- oil
6 Tablespoons Cucumber Yogurt Salad with Nigella
Chickpea and Potato Filling:
2 Tablespoons fresh green peas
1 cup diced potatoes
1 Tablespoon ghee -- clarified butter
1 small brown onion -- diced
3 garlic cloves -- minced
1 teaspoon minced fresh ginger
1 green bird's eye chili -- minced
1 teaspoon ground turmeric
1 teaspoon Paramount Garam Masala
1 cup cooked chickpeas -- chopped
1 tablespoon diced tomato
1 teaspoon sea salt
1 Tablespoon cilantro leaves -- (coriander)
To make the filling, bring a saucepan of water to a boil and cook the peas and potato, separately, until tender, then drain and set aside. Melt the ghee in a skillet and saute the onion, garlic, ginger, and chili until softened and beginning to color. Stir in the turmeric and Paramount Garam Masala, then remove from the heat and cool. Mix all of the filling ingredients in a bowl, then taste for the seasoning and adjust if necessary. Spoon some of the filling to the center of each round, then fold in half and then in half again to make a triangle, pressing the edges together firmly with the fingertips to seal.Heat the oil to 350F. and fry a few samosas at a time for 5 minutes until golden and crisp - keep the samosas submerged in the hot oil with a slotted spoon to ensure even cooking. Drain on paper towels and serve hot with a dollop of the Cucumber Yogurt Salad.Makes 18 samosas or turnovers
Author Note: Samosas, those well-known fried pastries, are sold as street snacks in India for immediate gratification. The fillings can be made with vegetables or [favorites].
Paramount Garam Masala - Indian Hot Spice Mix Blend
16 green cardamom pods -- seeds only
1 teaspoon nigella seeds
1 teaspoon cloves
2 teaspoons black peppercorns
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cassia -- also called 'Chinese Cinnamon', though unrelated to cinnamon, it has a more pronounced pungency & less delicate flavor
Grind the whole spices to a fine powder, then stir in the remaining spices. Store in a sealed jar.
Makes 2 Tablespoon (6 one-teaspoon servings)
Indian Cucumber Yogurt Salad with Nigella
1/2 teaspoon cumin seeds
2 cups Greek-style yogurt -- or strained plain whole milk yogurt
2 small cucumbers -- seeded and diced 1 small red onion -- diagonally sliced
1/4 cup chopped fresh cilantro -- leaves only
1 teaspoon fish sauce -- vegetarian version (or seaweed flakes to taste)
2 teaspoons nigella seeds
Dry roast the cumin seeds over gentle heat until fragrant. Remove from the heat, cool, then grind to a fine powder.Mix all the ingredients in a bowl, tasting and adjusting the seasoning, if necessary. Sprinkle a few extra nigella seeds on top to serve, if desired.
Makes around 2 1/2 cup (5 one-half cup servings)
Cuisine: "Indian"
Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "18 turnovers"
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Per Serving (excluding unknown items): 58 Calories; 1g Fat (17.8% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 152mg Sodium
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat
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