Cilantro chutney (with dried ancho chile, tamarind paste, mustard seeds), fried spiced paneer, vegetable samosas with cauliflower, potatoes, peas, peanuts, green chiles, ginger, cumin seeds & ground spices (bay leaves, cloves, cinnamon, coriander, fennel, cardamom)
Ingredients: 1 ball of dough flour for dusting
semolina flour for the pizza stone salt & pepper olive oil
For the samosa dough: 1 ½ cups pastry flour 3 tablespoons melted butter ½ teaspoon salt pinch of baking soda canola oil for frying
For the samosa filling: 2 tablespoons olive oil ½ cup peanuts ½ teaspoon cumin seeds 2 cups cauliflower, cut into bite-size pieces 1 russet potato, cut into bite-size pieces ½ green chile, diced ½ cup green peas 1 tablespoon grated ginger ½ teaspoon ground turmeric 2 heaping tablespoons spice mixture: equal parts (~1 teaspoon each) ground cumin, coriander seeds, fennel, cinnamon, cloves & cardamom, plus 1-2 bay leaves
For the chutney: 3 cups cilantro leaves, roughly chopped 1 tablespoon tamarind paste 7-8 dried de arbol chiles ¼ teaspoon mustard seeds ½ teaspoon lentils For the paneer: 1 block paneer, cut into cubes 1 teaspoon cayenne 1 teaspoon turmeric ½ teaspoon cumin
Directions: Preheat your oven to 550° F. Start making your chutney by combining the cilantro, tamarind paste, dried chiles, garlic & a pinch of salt in a blender or food processor. Blend it until it becomes a coarse paste.
Next heat a tablespoon or two of oil in a small saucepan over medium heat, and add the mustard seeds and lentils. Roast until sputtering and golden brown, and then add the cilantro paste, stirring well.
Bring the mixture to a boil and let it reduce a bit. When it changes color (from vibrant green to more of a green-brown) and becomes fragrant, you can take it off the heat and set aside.
If you’re using dried peas, cook them according to the package instructions. When they’re nice and tender, take out a half a cup and set aside.
Now you can start preparing your samosa dough. In the bowl of a stand mixer, combine the pastry dough, baking soda & salt. Pour in the melted butter and switch the stand mixer to medium-low (with the dough hook, if you have one).
Fill a measuring cup with water and add a little bit at a time to the mixing bowl, letting it combine before you add more. You may have to turn it off every once in a while to scrape the sides with a rubber spatula. You’ll probably end up adding a cup or so of water to the dough—you want it to be fully incorporated, so that the dough is workable but not watery.
When it’s finished, take the dough out and knead it a few times with your hands, to make sure it’s the right consistency. If you’re not using it right away, mold it into a ball and cover it with olive oil and a damp paper towel, so that a crust doesn’t form.
To make the samosa filling, start by heating the olive oil and peanuts in a pan over medium heat. Take the peanuts out when they are golden brown, but leave the oil in the pan.
Add the cumin seeds and wait until they start sputtering. Now add the cauliflower and potatoes, and saute them until they are tender and just beginning to brown. Add the peas, grated ginger & green chiles and fry for a couple more minutes. While this is frying, you can grind your spice mixture with a mortar & pestle, removing any stems or shells that are leftover.
Stir in the turmeric powder and a pinch or two of salt and cover the pan, decreasing the heat to medium-low. Let this simmer for a few more minutes and stir in the ground spices & fried peanuts. Remove from the heat.
Now take your samosa dough and separate it into about 6 balls. On a lightly floured surface, roll them out thinly so that you have 6 small circles.
Using a sharp knife, cut from the center of each circle out to the edge. Rub water on the cut pieces and bring them in so that they overlap each other, and your circle has become a cone.
Stuff the cone with a spoonful of the filling. To close it, bring three sides of the circle together at a point in the center, closing the edges together with water, so that you have a triangle. Do this with each of the samosas.
In a wok or deep skillet, add enough canola oil to coat the bottom and heat it over medium-high heat. You may want to adjust the heat as you start frying, depending on how long it takes. Add the samosas two or three at a time, letting them fry for a couple minutes on each side, until they are crispy and golden. When they are finished, set aside.
Now you can fry the paneer. Heat about a tablespoon of olive oil in a pan and add the paneer cubes with the spices, stirring until they are browned on the edges.
When the paneer is finished, you can start preparing the dough using the directions on the right. When it has baked for a minute, take it out and brush it lightly with olive oil. Now spread a thin layer of the chutney over the dough.
Cut your samosas into a few pieces each, and spread them out on the dough. You may not need all of them. You can also scoop out some of the leftover samosa mixture to put around the samosas. Add the paneer cubes and pop it in the oven, baking until the crust is golden brown. Take it out and enjoy!
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