Monday, August 15, 2011

Fusion Chimichanga Samosas with Coriander Chutney

Fusion  Samosa Chimichangas

Samosas are a traditional Indian pastry snack made with potatoes and fresh vegetables cooked with spices, wrapped in a flour dough and fried or baked.  I have made my own dough and used phyllo dough also.  Now I am jumping continents and wrapping them in an whole wheat flour tortilla.  Leftovers are good as taco filling the next day; just toast a tortilla over the gas flame, fill, fold and eat.

Samosas are traditionally served with some kind of spicy sauce: fresh chutney, preserved chutney, flavorful raita, or other pungent dip.  I like mine with a fresh coriander chutney; few ingredients and it's very easy to make.

This recipe is adapted from one by Emeril Lagasse; it also looks similar to the recipe in Veganomicon, my new favorite cookbook.  When I first made these with whole wheat flour tortillas, I softened them, filled them, and put them in the oven.  They came out a little tough that way, although they were ultimately delicious.  

Substitute any vegetables you have on hand or in the garden.  I used fresh green beans sliced into 1/2" lengths, and I may use zucchini next time since they are abundant now.

2 Tbsp. oil or ghee
1 tsp. mustard seeds, yellow or brown
1/2 cup chopped yellow onions
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 hot green chile peppers, minced
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon turmeric
1/8 teaspoon cayenne
2 large baking potatoes, like russets, about 1 1/2 pounds, peeled, cut into 1/2-inch dice, and boiled until just tender
1 small carrot, quartered and sliced 1/4"
1/2 cup par-cooked and drained green peas
2 tablespoons chopped fresh cilantro leaves
2 teaspoons fresh lemon or lime juice

Heat oil or ghee; add mustard seeds and cook till they pop. Saute onions until translucent, add garlic and ginger; saute a few minutes.  Add spices and cook, stirring 3 minutes.  Add vegetables and 1/2 cup water.  Cover, and simmer until potatoes are tender.  Remove from heat, check for seasoning, and cool.

Soften tortillas and roll up with 4 tbsp. filling, lengthtwise, burrito style. Place in lightly greased baking dish, brush the tops of the chimichangas with oil, and bake at 350 degrees for 20 minutes.

Serve with fresh Coriander chutney


1 bunch fresh mint
1 bunch fresh coriander
5 cloves garlic
1" piece of ginger
2 green chillies
1 tsp sugar
1/2 tsp salt
2 tsps lime juice

Cut off roots from the coriander and any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each of them.
Peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.
Grind all the ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste in a food processor.
Chill and serve.

Variations: All coriander or a Mint Mango with a little yogurt

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