Non-Traditional Skillet Samosas
Non-Traditional Skillet Samosas
Ingredients
- 2 large russet potatoes, peeled and diced
- 1 zucchini, diced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) vegetable oil, plus more for cooking
- 1 tbsp curry powder
- 1 tsp ground coriander
- ½ tsp red pepper flakes
- 1 cup (250 ml) water
- ½ cup (75 g) frozen green peas, thawed
- ¼ cup (10 g) cilantro leaves, finely chopped
- 8 soft wheat tortillas, 8 inches (20 cm) in diameter
- 6 tbsp (90 ml) store-bought mango chutney
- 2 tbsp (30 ml) water
- 2 tbsp (30 ml) lime juice
- Hot sauce, to taste
Instructions
- In a large non-stick skillet over medium-high heat, soften the potatoes, zucchini, onion and garlic in the oil, covered, for 5 minutes, stirring occasionally. Add the spices and cook for 30 seconds while stirring. Add the water.
- Cover and simmer until the water has completely evaporated and the vegetables are tender, about 15 minutes. Coarsely mash two-thirds of the vegetables with a wooden spoon. Add the peas and cilantro. Season with salt and pepper. Mix well. Let cool for 15 minutes.
- On a work surface, cut the tortillas in half. Place ¼ cup (60 ml) of the vegetable filling at the centre of each tortilla half. Fold the two corners of each half tortilla around the filling to make a triangle that holds the filling in without fully closing up the end of the samosa. Clean out the skillet.
- In the same clean skillet over medium heat, brown half of the samosas at a time for 3 minutes on each side in a drizzle of oil. Keep warm. Repeat with the remaining samosas.
Non-Traditional Skillet Samosas