Old MacDonald's Potato Box Recipes
Potato and Pea Somosas with Tamarind Date Chutney Ingredients Tamarind Date Chutney: 14 ounces tamarind pulp 1 pound pitted dates 2 cups sugar 10 cups water Potato and Pea Samosas: 2 pounds baking potatoes, like russets 1/2 cup ghee or clarified butter 1 cup fresh peas 1/2 cup diced onion 2 tablespoons minced garlic 2 tablespoons minced jalapeno 1 tablespoon minced ginger 1 teaspoon cumin seeds, toasted (see Cooking Tips) and crushed 1 teaspoon coriander seeds, toasted (see Cooking Tips) crushed 2 teaspoons salt 1 teaspoon black pepper Sugar 1/4 cup minced cilantro leaves, minced Vegetable oil for deep-frying 1 egg 1 tablespoon water or milk 1 package small square wonton wrappers Directions 1. First, make the Chutney: In a large nonreactive saucepan, combine the tamarind pulp, dates, 1 cup of the sugar, and 6 cups of the water. Bring to a boil and then reduce the heat to a simmer. Cook the mixture, stirring often, until the tamarind paste has dissolved completely, about 1 hour. Pass the mixture through a food mill held over a nonreactive mixing bowl and discard the pulp remaining in the mill. Pass the puree in the bowl through a fine strainer held over the saucepan. Add the remaining sugar and water to the pan and, stirring over medium-high heat, bring to a boil; reduce the heat to a simmer and continue cooking until the mixture has thickened to a loose paste. Transfer to a nonreactive bowl, let it cool completely to room temperature, cover with plastic wrap, and refrigerate until needed. 2. To prepare the Samosas, first preheat the oven to 350°F. Wash and dry the baking potatoes and bake them until tender, 45 to 60 minutes. Remove them from the oven, let them cool for about 10 minutes, and then cut them in half lengthwise to release their steam. When the potatoes are cool to the touch, scoop their flesh from the skins into a mixing bowl and use a fork to mash and fluff the potatoes. Discard the skins. 3. In a large sauté pan, heat the ghee or clarified butter over medium-high heat. Add the peas, onions, garlic, and jalapeño and sauté for about 1 minute, just until glossy. Add the ginger, cumin, and coriander. Sauté another 20 seconds. Pour the mixture into the bowl with the mashed potato, add the salt and pepper, and stir, adjusting the seasonings to taste with a little more salt and pepper and some sugar. Stir in the cilantro. Leave the mixture to cool completely. 4. Meanwhile, put several inches of the vegetable oil in a deep-fryer or a deep, heavy frying pan and heat to 350°F. In a small bowl, beat together the egg and water or milk to make an egg wash. 5. To form a samosa, place a wonton wrapper on a work surface. Spoon up a generous tablespoon of the filling mixture and, with your hands, form it into a neat mound. Place the filling on the wrapper midway between its center and one corner. With your fingertip or a pastry brush, moisten the edges of the wrapper with the egg wash. Fold the opposite corner over the filling to form a triangle and press down along the edges to seal. Repeat with the remaining filling and wrappers. 6. Deep-fry the samosas in batches, taking care not to overcrowd the fryer or pan, until they are golden and crisp, about 4 minutes. Transfer to paper towels to drain. Serve with Tamarind Date Chutney.

Old MacDonald's Potato Box Recipes

Potato and Pea Somosas with Tamarind Date Chutney

Ingredients

Tamarind Date Chutney:
14 ounces tamarind pulp
1 pound pitted dates
2 cups sugar
10 cups water

Potato and Pea Samosas:
2 pounds baking potatoes, like russets
1/2 cup ghee or clarified butter
1 cup fresh peas
1/2 cup diced onion
2 tablespoons minced garlic
2 tablespoons minced jalapeno
1 tablespoon minced ginger
1 teaspoon cumin seeds, toasted (see Cooking Tips) and crushed
1 teaspoon coriander seeds, toasted (see Cooking Tips) crushed
2 teaspoons salt
1 teaspoon black pepper
Sugar
1/4 cup minced cilantro leaves, minced
Vegetable oil for deep-frying
1 egg
1 tablespoon water or milk
1 package small square wonton wrappers

Directions

1. First, make the Chutney: In a large nonreactive saucepan, combine the tamarind pulp, dates, 1 cup of the sugar, and 6 cups of the water. Bring to a boil and then reduce the heat to a simmer. Cook the mixture, stirring often, until the tamarind paste has dissolved completely, about 1 hour. Pass the mixture through a food mill held over a nonreactive mixing bowl and discard the pulp remaining in the mill. Pass the puree in the bowl through a fine strainer held over the saucepan. Add the remaining sugar and water to the pan and, stirring over medium-high heat, bring to a boil; reduce the heat to a simmer and continue cooking until the mixture has thickened to a loose paste. Transfer to a nonreactive bowl, let it cool completely to room temperature, cover with plastic wrap, and refrigerate until needed.

2. To prepare the Samosas, first preheat the oven to 350°F. Wash and dry the baking potatoes and bake them until tender, 45 to 60 minutes. Remove them from the oven, let them cool for about 10 minutes, and then cut them in half lengthwise to release their steam. When the potatoes are cool to the touch, scoop their flesh from the skins into a mixing bowl and use a fork to mash and fluff the potatoes. Discard the skins.

3. In a large sauté pan, heat the ghee or clarified butter over medium-high heat. Add the peas, onions, garlic, and jalapeño and sauté for about 1 minute, just until glossy. Add the ginger, cumin, and coriander. Sauté another 20 seconds. Pour the mixture into the bowl with the mashed potato, add the salt and pepper, and stir, adjusting the seasonings to taste with a little more salt and pepper and some sugar. Stir in the cilantro. Leave the mixture to cool completely.

4. Meanwhile, put several inches of the vegetable oil in a deep-fryer or a deep, heavy frying pan and heat to 350°F. In a small bowl, beat together the egg and water or milk to make an egg wash.

5. To form a samosa, place a wonton wrapper on a work surface. Spoon up a generous tablespoon of the filling mixture and, with your hands, form it into a neat mound. Place the filling on the wrapper midway between its center and one corner. With your fingertip or a pastry brush, moisten the edges of the wrapper with the egg wash. Fold the opposite corner over the filling to form a triangle and press down along the edges to seal. Repeat with the remaining filling and wrappers.

6. Deep-fry the samosas in batches, taking care not to overcrowd the fryer or pan, until they are golden and crisp, about 4 minutes. Transfer to paper towels to drain. Serve with Tamarind Date Chutney.