Chef Bal Arneson: Sweet Potato and Yam Samosas with Fresh Mango Chutney recipe

Makes 8 samosas:

Ingredients:

Dough

1 cup All-purpose flour
¼ tsp Paprika
¼ tsp Salt
¼ tsp Turmeric
1 ½ tbsp Oil

Filling

½ Sweet Potato, boiled
1 Yam, boiled
½ tsp Salt
¼ cup Defrosted peas
½ tsp Ground cumin
¼ tsp Ground cardamom

Mango Chutney

½ Mango, chopped
¼ tsp Paprika
1/8 tsp Ground cardamom
2 leaves Mint
2 leaves Basil

Method:

Mango Chutney

In a food processor combine the mango, paprika and cardamom. Pulse until slightly chunky.

Add the basil and mint, and pulse until herbs are chopped.

Transfer to a bowl and store in the fridge until ready to serve.

Dough

Combine the flour, paprika, salt and turmeric, and mix with a fork.

Add the oil and 3/4 cup water and mix until dough forms in the bowl.

Transfer to a floured counter and knead with your hands until smooth, 2 to 3 minutes.

Cover the dough and set aside to rest.

Filling & Assembly

In a large bowl combine the boiled potatoes and yams, the peas, cumin, cardamom and season with salt. Mix with a fork and set aside.

Portion off a golf­ball­size piece of dough and roll it into a ball. On a floured surface, use a rolling pin to roll the dough ball into a thin circle.

Cut the circle in half. Take one of the half circles and make a cone by taking the two pointed and folding them together. Wet the edges with a little water to glue the seam, and pinch together to seal.

Place a heaping tablespoon of filling into the cone, moisten the top of the edges and close the cone, pressing to seal it. Repeat the process with the remaining dough and filling.

Working in batches, carefully add the samosas to hot oil and deep fry until both sides are golden brown, 4 to 6 minutes. Drain on a paper towel.

By Chef Bal Arneson

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