Samoosas with Mint-Cilantro Dipping Sauce

Ingredients

500 g potatoes, peeled and diced

1 tbsp oil

1 tbsp butter

1/2 tsp mustard seeds

1 medium onion, chopped

1/2 tsp turmeric

1/2 tsp chilli powder

1/2 tsp salt

3 packs of frozen, no yeast pastry

oil for frying

For the mint-cilantro dipping sauce:

1 cup of natural yogurt (Greek yogurt could work as well)

1.5 tsp cumin

.5 tsp coriander powder

1/4 tsp pepper, or to taste

1/2 tsp salt, or to taste

a bunch of fresh cilantro

about 8 – 10 mint leaves

1 tbsp lemon juice

Preparation

Preheat the oven to 180°C.

Remove the frozen dough from the freezer and let it thaw.

Boil the potatoes until they are soft and ready and then drain them.

Melt the butter and oil in a pan over medium high heat and add the mustard seeds. Once the seeds start popping, add the onion and fry for about 5 minutes until they start to turn golden brown. Adjust the heat to medium.

Add the potatoes, turmeric, chili powder and salt and let it cook for about 10 minutes, or until the pan begins to look dry.

Place the thawed dough on a well-floured surface. With a rolling pin, roll out the dough sheets (there are about 4 in each pack) until relatively thin.

Slice the sheet into strips. They should be at least as wide as your thumb.

Now, fill the dough. First fill a small triangle, then roll around the triangle until the strip is used up. (Don't worry if it isn't a perfect triangle, it should be just...triangle-ish).

Heat oil in a medium or large pot (enough to let the samoosas float) and brown them to the color that you’d like, about 2 minutes each side.

Place them on a cookie sheet and slide them into the oven. In about 15-20 minutes they will be done and nicely puffed up (you might see white streaks where the dough was rising).

To make the dipping sauce, add all the ingredients into a blender. Adjust the lemon juice, mint and coriander leaves according to your tastes.

Remove the samoosas from the oven (you should probably let them cool) and enjoy.