- 1 large potato (about 1/2 a pound, use 2 if needed), peeled and diced
- 1 tablespoon extra-virgin olive oil (EVOO)
- 1 small onion, finely chopped
- 1/2 jalapeo pepper, seeds and stem removed, finely chopped
- 2 teaspoons fresh ginger (about a half-inch piece), grated
- 1 clove garlic, chopped
- 1/2 teaspoon coriander seeds
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- Salt and freshly ground black pepper
- 1 plum tomato, seeded and finely chopped
- 1/4 cup frozen peas, thawed
- 1/4 cup vegetable stock, a little more or a little less to loosen filling
- 2 tablespoons (about a palmful) fresh cilantro, chopped
- 1 package (2 9-inch rounds) store-bought, raw pie dough
- 1 egg, beaten with a splash of water
- 3 to 4 cloves garlic
- 1 one-inch piece of ginger
- 1 bunch fresh mint, leaves removed from stems
- 1 bunch fresh cilantro, leaves removed from stems
- 1 jalapeo pepper, seeds and stem removed
- 1 teaspoon sugar
- Salt
- Juice of 2 limes
- 1 tablespoon water
- 1 tablespoon extra-virgin olive oil (EVOO)
Preheat oven to 400F.
Cook the potatoes in a large saucepan of boiling, salted water until tender, about 3-5 minutes. Drain and reserve in the same pot you cooked them in.
In a large skillet over medium-high heat, add EVOO. Add onion and cook until soft, about 3-4 minutes, then add jalapeo, ginger, garlic, coriander seeds, curry powder, cumin, allspice, cinnamon, and salt and freshly ground black pepper, and cook about 2-3 minutes. Stir in the drained potatoes, tomato, peas, and cilantro and cook another minute. If the filling seems too thick, add a splash or two of vegetable stock. Remove from the heat and let cool.
On a lightly floured surface, unroll both doughs. Cut each dough round into 8 equal wedges, like a pizza so you have 16 long wedges.
Spoon 1 teaspoon of the potato filling onto the middle of each wedge. Brush the edges of the dough with egg wash and fold up, bringing the three points up to each other, then pinching at the seams to form a small pyramid. Brush the outside of each samosa with egg wash and transfer to a baking sheet. Bake 15-20 minutes, until golden brown.
While the samosas are in the oven, prepare the dipping sauce: Place garlic and ginger in the food processor and pulse until finely chopped. Add the mint, cilantro, jalapeo, sugar, salt and lime juice, and puree until ground. Add water and EVOO, pulse to combine.
Serve up the samosas with the dipping sauce alongside.
