Makes 20 Samosas
6 tart apples, peeled, cored, and finely chopped
1¼ (inch) pieces fresh ginger root, peeled
1⁄3 cup white wine vinegar
3 tablespoons white sugar
3 tablespoons brown sugar
¼ teaspoon cinnamon
¼ teaspoon white pepper
¼ teaspoon ground cardamom
Pinch of ground nutmeg
Pinch of salt
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover.
Simmer 30-45 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist.
1 package square wonton wrappers
1½ lbs red or yellow potatoes, boiled, peeled and cubed
Juice of 1 lemon
2-3 green chilies, minced
1 tablespoon cumin powder
½ tablespoon Garam Masala
1 teaspoon Cayenne pepper
½ teaspoon sugar
3 tablespoons canola oil
½ cup of frozen peas, defrosted
Salt to taste
1 egg, beaten
Oil for frying
Large mixing bowl, add warm potatoes, lemon juice, green chilies, cumin, garam masala, cayenne, sugar, oil, and salt. Taste and adjust seasoning.
Add peas to mixture and combine.
Add one tablespoon of mixture into the center of a wonton wrapper from one corner to the other in a triangle shape, brush edges with egg wash and seal shut. Make sure all sides are sealed.
Deep fry samosas, a few at a time, till golden brown. Take care to not overcrowd the oil.
Serve with apple chutney.
©Recipe by Palak Patel