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Categories:
peanut oil white onion gingerroot brown rice vinegar spring peas ground coriander ground cumin lemon zest Garam Masala salt chili powder gold potato fresh cilantro unsalted butter Tahini mustard whole wheat phyllo dough
Viewed: 33 - Published at: a year agoIngredients
- 1 tablespoon unrefined peanut oil or 1 tablespoon grapeseed oil
- 12 cup finely chopped white onion
- 1 12 teaspoons freshly grated gingerroot
- 2 teaspoons brown rice vinegar
- 12 cup spring peas (fresh or frozen, thawed)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon grated lemon zest
- 12 teaspoon garam masala or 12 teaspoon fresh ground black pepper
- 12 teaspoon sea salt, to taste
- 14 teaspoon chili powder
- 1 lb yukon gold potato, unpeeled, scrubbed, baked, and smashed
- 14 cup chopped fresh cilantro
- 2 tablespoons unsalted butter, melted
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- 24 sheets whole wheat phyllo dough, thawed if frozen
Method
- Heat the oil in a large skillet over med-high heat.
- Add the onion, ginger, and vinegar and saute for 3 minutes.
- Add the peas, coriander, cumin, lemon zest, garam masala, salt, and chili powder and saute for 2 minutes.
- Add the potatoes and cilantro and saute for 2 minutes.
- Adjust seasoning to taste; transfer mixture to a bowl and set aside.
- Whisk together the butter, tahini, mustard, and 3 tablespoons water until smooth; set aside.
- Preheat oven to 400.
- Unroll and cover the phyllo sheets with a damp clean kitchen towel.
- One at a time, lay a phyllo sheet flat on a clean surface and very lightly brush with the melted butter mixture.
- Fold in one-third of the phyllo lengthways toward the middle.
- Very lightly brush again with the butter mixture and fold in the other side to make a long triple-layered rectangle.
- Place 1 rounded tablespoon of the vegetable mixture at one end of the long rectangle, leaving about 1-inch border.
- Take the right corner and fold diagonally to the left, encasing the filling and forming a triangle.
- Then fold along the upper crease of the triangle, and continue folding in this manner until you reach the end of the long rectangle.
- Place on a parchment paper-lined baking sheet and very lightly brush the outer surface with the remaining butter mixture; repeat with remaining phyllo sheets and filling.
- Bake until crisp and golden brown, about 25 minutes, rotating halfway through the baking process.
- Place the samosas on a large platter and serve.
