Tandoori chicken and samosas

[eve11]

This recipe (link) makes a good tandoori chicken marinade. Reserve 1/2 to 3/4 cup of this marinade when you marinade the chicken and set it aside. Then:

1 baking potato chopped
1/2 c frozen green peas
1/2 c minced onion
2 tbsp butter
Salt to taste
1 package round wonton wrappers
vegetable oil for frying

Directions for samosas: Boil potatoes and peas for 20 minutes until potatoes are soft and ready to mash. While potatoes and peas are boiling, melt butter in a saucepan and saute onions until translucent (about 5 or 6 minutes). Reduce heat, add marinade and saute for a few minutes longer. Drain peas and potatoes, add onion/marinade mix and mash together until it's a nice consistency. Salt to taste. I also added a pinch of dried cilantro and parsley at this stage. Set in the refrigerator to cool down.

To make the samosas: Take a round wonton wrapper and cut it in half to get two semi-circles. Place a small spoonful of the potato mixture in the top quadrant of one of the semi-circles. Wet the edges of the semi-circle with water and fold the dough over the top of the potato mixture to make a little triangle. Seal the edges. Fry in oil for about a minute or two, until golden brown. (ETA: actually when I did this it took only a few seconds in the oil -- you just have to judge it by color)

For a dipping sauce I used some fresh grated ginger (maybe 1/2 inch), about 3 tbsp red pepper rice wine vinegar, 3 tbsp soy sauce, 1/2 tsp crushed red pepper flakes, 2 tsp Worcestershire souce, and a squeeze of lemon juice. Those are all approximate.

At some point I might try to figure out how to reduce the marinade recipe listed in the link to about 1/4 of what it yields there. That's about how much you need for the samosas. This will make a lot of samosas. I made about 20 and still have more than half the filling left. They are pretty small -- I suppose you can make them bigger too.

Comments

[thevaliumsofalj.livejournal.com]

*deep sigh* I LOVE samosas... thanks!!

[eve11]

I'm not sure how authentic these are -- I just kind of made them up. But they taste pretty good. Deep fried potatoes with Indian spices... I guess they're samosas... ;)

[saintrandall.livejournal.com]

"Place a small spoonful of the potato mixture in the top quadrant of one of the semi-circles."

When math majors cook! :)

These do look really good. Think I'll give them a go sometime this week.

[eve11]

They were pretty good, though they did give me a garlic hangover the next morning. But I don't have a very high tolerance of garlic. Also, I forgot to say the first time around that I also put in some dried cilantro leaves and parsley when I mashed up the potatoes. I added that to the directions.

[saintrandall.livejournal.com]

No such thing as too much garlic!

(But now that I can finally get to that tandoori link, 8 does seem a bit much with those other ingredients.)

[eve11]

I used 7 "cloves" but most of them were the small ones from the middle of the garlic bud. Probably overall I used about the equivalent of 4.

[lem0nb0mbs.livejournal.com]

I have to try some of your indian cooking sometime!

[eve11]

One of these days I'm going to throw a dinner party. One of these days. Now that the house is mostly clean, perhaps that day is closer.