Monday, October 1, 2012

[MC-AllEthnic-Recipes] Indian Spiced Potato and Pumpkin Samosas with Coriander Yogurt Sauce - 8g Carbohydrate; 1g Dietary Fiber

 

* Exported from MasterCook * Indian Spiced Potato and Pumpkin Samosas with Coriander Yogurt SauceRecipe By :Serving Size : 18 Preparation Time :0:00Categories : LowCal (Less than 300 cals) LowerCarbs Vegan Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 18 round wonton wrappers -- or samosa dough To deep fry: -- oil 6 Tablespoons Coriander Yogurt Sauce -- see below Pumpkin and Potato Filling: 6 ounces butternut -- or pumpkin 6 ounces waxy potatoes 2 1/2 Tablespoons ghee 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 2 red bird's eye chilies -- minced 2 Tablespoons chopped coriander leaves -- (cilantro) 2 teaspoons chat masala 2 tablespoons sea salt
To make the filling: peel the pumpkin and potatoes and cut into 1/4-inch dice. Melt the ghee and saute the pumpkin, potato, garlic, ginger and chili until softened and fragrant. Remove from the heat, then stir in the chat masala, chopped coriander leaves and salt. Allow to cool completely.Spoon some filling into the center of each round wonton, then fold in half and then in half again to make a triangle, pressing edges together firmly with the fingertips to seal.Heat the oil to 350F. and deep-fry a few samosas at a time for 5 minutes until golden and crisp - keep the samosas submerged in the hot oil with a slotted spoon to ensure even cooking. Drain on paper towels and serve hot with a dollop of the Coriander Yogurt Sauce.Makes 18 turnoversAuthorNote: These samosas are made the same way as [others] but include the warm flavors of pumpkin and chat masala. The Coriander Yogurt Sauce served alongside provides a clean lift to these deliciously
moreish pastry.Coriander Yogurt Sauce1/3 cup coriander leaves, (cilantro)2 T spearmint leaves2 green bird's eye chilies, chopped2 teaspoons diced red onion1 teaspoon minced fresh ginger2 teaspoons fish sauce, (vegetarian version or seaweed flakes to taste)1 teaspoon fresh lime juice 1 cup plain Greek-style yogurtProcess all of the ingredients except the yogurt to a paste in a food processor. Add the yogurt and pulse only until the mixture comes together. Do not over work or the yogurt will split.Refrigerate for up to 2 days.Makes 1 cupChat Masala1 teaspoon black peppercorns1 teaspoon cumin seeds1/2 teaspoon ajwan seeds3 cubebs1/2 teaspoon dried pomegranate seedsseeds from 3 green cardamom pods1 teaspoon ground black salt1 teaspoon amchoor powder1 teaspoon ground ginger1/4 teaspoon asafoetida powder1 teaspoon ground red pepperGrind the whole spice to a fine powder and then stir in the remaining spices.Store in a sealed
jar.Makes about 2 1/2 TablespoonsCuisine: "Indian"Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"S(Formatted by Chupa Babi): "Sept 2012"Yield: "18 turnovers" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 8g Fat (58.4% calories from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 676mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20056 0 0

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