Whitewater Samosas

By roxy21

Ingredients

• DOUGH
• 3 cups flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 2/3 cup cold butter, cubed
• 2/3 cup cold water
• FILLING
• 1 tbsp oil
• 1 cup onions, diced
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 2 tsp cumin
• 1 1/2 tsp coriander
• 2 tsp curry powder
• 1 tsp turmeric
• 2 tsp chili sauce
• 1/4 cup lemon juice
• 1/2 cup unsweetened coconut milk
• 5 cups potatoes, cubed in 1/2 inch pieces
• 1/2 head cauliflower, chopped into small pieces
• 1 cup frozen peas
• 1/2 bunch cilantro, chopped
• 2 tsp salt

Preparation

Step 1

Place flour, salt, baking powder, turmeric, and paprika into food processor. Add butter and process until sand like, approximately 10 seconds. Add water and pulse until mixture just comes together. Wrap dough in Saran wrap and allow to rest in fridge for at least an hour. Boil potato and cauliflower pieces until tender. In a large skillet, sauté onion, ginger, and garlic until tender. Add spices and cook for one minute. Over medium heat add remaining filling ingredients except the peas and cook for about 4-5 minutes until mixture is well combined. Fold in peas and adjust seasoning. Let filling cool. On a lightly floured surface, roll out dough and use a sour cream or yogurt type lid (5 inches in diameter) to cut shape. Place approximately 1/4 cup of filling on half of the circle of dough. Fold the dough over to make a half moon. Seal edges well by pinching the dough together. Place the samosas on a lightly oiled cookie sheet. Brush with an egg wash. Bake in a 350F oven for approximately 30 minutes, or shallow-fry them in 1 1/2 - 2" vegetable oil until golden brown. Serve with mango chutney.