Vegetable Samosas (the “new” hamentashen)
Yield: 16 Samosas
- 6 potatoes with skin
- 2 tbsp vegetable oil
- 1tsp cumin seeds
- 2 inches peeled fresh ginger
- 2 chopped green chillis
- ½ chopped onion
- 1 cup frozen green peas
- 2 tbsp chopped cilantro
- ½ tbsp turmeric powder
- ¼ tbsp coriander powder
- ½ tbsp salt
- ¼ tbsp chile powder
- Boil potatoes, Remove Skin and Mash and put aside.
- In a non-stick pan heat oil, add cumin seeds, ginger, green chillies and onion and brown. Addpeas. Cook 2-3 minutes and add mashed potatoes.
- Mix cilantro, turmeric, coriander and chile powder together. Mix into the potato mixture and letcool for 15 minutes in fridge
- ¼ Cup of White Flour
- ¼ Cup of Vegetable Oil
- ½ Tablespoon of Salt
- Mix all of the ingredients together until they form a hard dough. Make lemon size balls of
- Place the balls on a flat surface and press with a rolling pin to get an average thickness. Cut it to make a half circle.
- Take one of the half circles. Dip your forefinger in water and line the edges of half circle with the wet finger. Then give it a shape of cone.
- Stuff it with about 1 tbsp ofprepared filling and seal it firmly.
- Deep Fry, Serve with Sweet Chutney.
- 2 Cups of White Vinegar
- 2 Cups of Tomato Ketchup
- 1 peeled Pear
- 1 lb Red Seedless Grapes
- 2 Bananas
- 1 tbsp cumin seeds
- ½ tbsp chile powder
- Pinch of orange/red food color powder
- Grind vinegar, ketchup, pear, grapes and bananas together in food processor.
- Add salt to taste, cumin, chile and food color. Mix and enjoy.
Enjoy, gentle reader, whether on Purim or at any other time.