Spicy Turkey Samosas With Cranberry and Pepper Chutney
- Ready In:
- 50mins
- Ingredients:
- 25
- Yields:
-
8 2each
- Serves:
- 8
ingredients
-
For samosas
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 2 tablespoons oil
- 1⁄2 cup water (can be made ahead)
-
for stuffing
- 3 cups cooked turkey, shredded
- 1⁄2 cup medium onion, chopped
- 1 tablespoon Madras curry powder
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup chopped coriander
- 1 tablespoon chopped ginger
- 1 teaspoon chat masala (available in Indian stores)
- 100 ml vegetable oil
- salt (can be made ahead of time)
-
For chutney
- 1⁄2 cup white onion, chopped
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 bay leaf
- 4 peppercorns (cracked under a knife roughly)
- 1⁄2 cinnamon stick
- 1⁄2 cup left over cranberry sauce, from before
- 2 tablespoons white vinegar
- 1⁄4 cup sugar
- 1⁄4 cup water
- 30 ml oil
directions
- In a mixing bowl add all the dry ingredients from the dough and mix well.
- Add in the water slowly to make a stiff dough.
- Do not over knead the dough as you want to make the final product crispy and flaky.
- Cover the bowl with a plastic foil and allow to rest.
- For the stuffing heat oil in a pan and sauté onion and ginger.
- Add the curry powder and the cayenne pepper (adjust amount according to your taste).
- Then fold in the turkey meat and chopped cilantro.
- Check for seasoning.
- Allow to cool.
- Roll out the dough into oblong shapes and cut into half width wise.
- Now place the flat side of the dough towards the top of your palm and make a cone.
- Fill with stuffing and seal the ends.
- This takes a little bit of practice but can be learned quickly.
- You can also roll the dough thin and cut into 1 1/2 inch strips, put stuffing at one end of the strip and make a triangle. Works same way.
- Fry until crisp golden in color and serve hot.
- Heat oil and sauté the bay leaf, peppercorn, peppers and onions briefly.
- Add sugar and water to make a simple syrup.
- Drop in the cinnamon stick and vinegar allow to boil.
- Add in the cranberry jelly to thicken (this sauce is good if spiced up with some sambal oleck).
- Could be served cold or warm--bon appetit!
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Reviews
-
I was browsing recipezaar for some recipes with an indian flavor and came across this. All the ingredients I had on hand. But I was also intrigued by the fact that this chef was not afraid to be practical and was willing to use turkey and cranberry sauce that was left from a holiday meal. The end result was Excellent! The turkey worked very well with these spices and the cranberry and pepper chutney was a very nice balance of sweet and spicy. I wouldn't change a thing about this recipe. My 19 year old daughter and 13 year old son agreed. This is definetly one for our recipe binder. We WILL be making this again. Thank you chef ashish for sharing this recipe.
RECIPE SUBMITTED BY
hi
my name is ashish ...well a chef by profession and in love with spice ...curry being my back ground as i am from india makes me all the more a lover of good spices and bold flavours ...i cook to live and i live to cook....i am sharing a few ideas . my concept about food is that it should taste good and look great ...as a chef at restaurans or at home it is always great to see a 'OH MY GOD ' expression on peoples faces thats what i like to do . i hope my recipe collection will help some one out there .
my recipes are based on ayurvedic principals so there is a lot of use of color and diffrent flavours ...fusion will also be seen as i mix recipes and idea from all over asia to come up with the best combinations possible .
hope u all like it ...thanks