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Squash samosas with mint and coriander yogurt sauce
Preparation
40 min
Cooking time
30 min
Servings
12
Ingredients
Dough:
- 400 ml (1 2/3 cups) all-purpose flour + a little bit to roll out the dough
- 7 ml (1/2 tbsp) salt
- 15 ml (1 tbsp) vegetable oil
- 90 ml (6 tbsp) lukewarm water
Stuffing:
- 30 ml (2 tbsp) vegetable oil
- 2 medium onions, chopped
- 500 ml (2 cups) butternut squash, peeled and diced
- 3 garlic cloves, chopped
- 10 ml (2 tsp) ground coriander seeds
- 5 ml (1 tsp) ground cumin
- 2 ml (1/2 tsp) garam masala
- 2 pinches of Cayenne pepper
- 250 ml (1 cup) frozen peas
- Salt and freshly ground black pepper
Sauce:
- 45 ml (3 tbsp) 10% yogurt (Mediterranean)
- 30 ml (2 tbsp) ground coriander seeds
- 30 ml (2 tbsp) dried mint
- 30 ml (2 tbsp) ground almonds
- Grated zest and juice of 1 lime
- Salt and freshly ground black pepper
Frying:
- Frying oil (peanut or grapeseed oil)
Preparation
Dough:
- In a bowl, mix together the flour and salt. Make a well in the centre.
- Pour the oil and water into the well.
- Mix liquid and dry ingredients with your hands and knead the resulting dough for 5 to 7 minutes until elastic.
- Cover with plastic wrap and set aside to rest on the countertop while making the stuffing.
Stuffing:
- In a skillet, heat the oil over medium heat.
- Sauté the onions for about 8 minutes or until they turn golden brown.
- Add the diced squash and cook for 10 minutes.
- Add the garlic and spices. Cook for 2 minutes.
- Remove from the heat and add the peas. Season with salt and pepper.
- Set aside to cool.
Sauce:
- Mix together all the ingredients in the blender and process until smooth. Set aside in the refrigerator.
Making the samosas:
- Divide the dough into 6 equal parts. With your hands, shape each part into a ball.
- Roll out the balls of dough in 3 mm (1/8 in.) thick circles.
- Cut each circle in half.
- With a finger, spread a bit of water on the straight edge of one of the half-circles.
- Fold the dough over, sealing that side to obtain a small cone.
- Use a teaspoon to insert stuffing. Pinch to seal.
- Place the samosa on a baking sheet and repeat the operation.
Frying:
- Heat the deep fryer to 190°C (375°F).
- Fry 4 samosas at a time for 2 to 3 minutes, or until they are golden brown.
- Serve hot with the sauce.
Tip:
Before the frying step, you may freeze the samosas. This fantastic appetizer will impress any unexpected guests!
