Indian Spiced Potato and Pumpkin Samosas with Coriander Yogurt Sauce - 8g Carbs,1g Fiber
Recipe By:
Serving Size: 18
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Vegan
18 round wonton wrappers -- or samosa dough
To deep fry: -- oil
6 Tablespoons Coriander Yogurt Sauce -- see below
Pumpkin and Potato Filling:
6 ounces butternut -- or pumpkin
6 ounces waxy potatoes
2 1/2 Tablespoons ghee
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
2 red bird's eye chilies -- minced
2 Tablespoons chopped coriander leaves -- (cilantro)
2 teaspoons chat masala
2 tablespoons sea salt
To make the filling:
peel the pumpkin and potatoes and cut into 1/4-inch dice. Melt the ghee and saute the pumpkin, potato, garlic, ginger and chili until softened and fragrant. Remove from the heat, then stir in the chat masala, chopped coriander leaves and salt. Allow to cool completely. Spoon some filling into the center of each round wonton, then fold in half and then in half again to make a triangle, pressing edges together firmly with the fingertips to seal.Heat the oil to 350F. and deep-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 Coriander Yogurt Sauce.
Makes 18 turnovers
Author Note: These samosas are made the same way as [others] but include the warm flavors of pumpkin and chat masala. The Coriander Yogurt Sauce served alongside provides a clean lift to these deliciously moreish pastry.
Coriander Yogurt Sauce
1/3 cup coriander leaves, (cilantro)
2 T spearmint leaves
2 green bird's eye chilies, chopped
2 teaspoons diced red onion
1 teaspoon minced fresh ginger
2 teaspoons fish sauce, (vegetarian version or seaweed flakes to taste)1 teaspoon fresh lime juice
1 cup plain Greek-style yogurt
Process all of the ingredients except the yogurt to a paste in a food processor. Add the yogurt and pulse only until the mixture comes together. Do not over work or the yogurt will split. Refrigerate for up to 2 days.
Makes 1 cup
Chat Masala
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon ajwan seeds
3 cubebs
1/2 teaspoon dried pomegranate seeds
seeds from 3 green cardamom pods
1 teaspoon ground black salt
1 teaspoon amchoor powder
1 teaspoon ground ginger
1/4 teaspoon asafoetida powder
1 teaspoon ground red pepper
Grind the whole spice to a fine powder and then stir in the remaining spices.Store in a sealed jar.
Makes about 2 1/2 Tablespoons
Cuisine: "Indian"
Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "18 turnovers"
- - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 8g Fat (58.4% calories from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 676mg Sodium.
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat
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