Dairy free Archives

Root vegetable

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

20 minutes

Salad recipes

Organic baby leaf salad with pickled romanesco, spelt and roasted walnuts

10 minutes

Braai recipes

Marinated corn chunks with chilli

10 minutes

Beans recipes

Potato samoosas with green chutney

2 hours 10 minutes

Potato samoosas with green chutney

Serves Makes about 36

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 hours 10 minutes

Ingredients

For the green chutney:

3 cups coriander, roughly chopped
4 green chillies, roughly chopped
1 ½ t lemon juice
½ green pepper, chopped
Salt, to taste
2 T roasted peanuts, skinned (optional)

For the samoosa filling:

1 t chilli powder
½ t ground turmeric
½ t garam masala
500 g potatoes, boiled and mashed
2 T fresh coriander, chopped and completely dry
½ t salt
½ juiced lemon
1 x 500 g pre-made frozen samoosa pur (pre-cut pastry), thawed overnight in the fridge
2 T cake flour, mixed with water to make a thick paste for sealing
Oil, for frying

Method

To make the green chutney, place all ingredients in a blender and blend until smooth. Add a little water if the mixture is too thick. Keep refrigerated.

To make the potato filling for the samoosas, heat a non- stick pan and fry the spices in 2 t oil over a medium heat for 1 minute. Remove from the heat and mix well with the mashed potatoes, fresh coriander, salt and lemon juice. Allow to cool.

Remove the pastry from the fridge. Place 1 strip of pastry on a flat, dry surface. Keep the remaining pastry covered with a slightly damp cloth to prevent it from drying out. Place 1 ½ t potato filling in the bottom right-hand corner of the pastry strip and fold the tip over in a triangle shape to line up with the left-hand side of the pastry.

Fold the bottom left corner of the pastry over to line up with the left-hand side of the pastry. Again, take the bottom left corner of the pastry and fold over and across to line up with the right-hand side of the pastry. Continue folding in a triangular fashion, ensuring that the corners, once folded, are tight. Tuck the final edge inside the samoosa, trimming any excess, and seal with the flour-water paste. Repeat with the remaining pastry and filling.

Deep-fry the samoosas, a few at a time, in medium-hot oil until golden brown. Remove from oil and drain on kitchen paper. Dab with another paper towel to remove excess oil. Serve hot with tomato sauce and the green chutney.

Cook’s note: The green chutney freezes well – simply defrost when needed. It is delicious with samoosas, pudlas, toasted sandwiches and much more. Freeze extra samoosas in an airtight container. Lay the samoosas at and layer each row with greaseproof paper so they do not touch.

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Potato samoosas with green chutney

Potato samoosas with green chutney

Ingredients

Method