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.