Spicy Turkey Samosas With Cranberry and Pepper Chutney
- Reviews 1
Ready In: 50 mins
Serves: 8
Yields: 8 2each
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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