by kmartinelli
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gingerroot's Testing Notes:
Expand Collapsekmartinelli's Notes:
Expand2 cups AP flour Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
½ teaspoons salt Ask a question about this ingredient
½ - ¾ cups water (for dough) Ask a question about this ingredient
2 tablespoons oil Ask a question about this ingredient
1 teaspoon cumin Ask a question about this ingredient
1 teaspoon mustard seeds Ask a question about this ingredient
1 teaspoon Madras curry powder Ask a question about this ingredient
1 teaspoon dried coriander Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
½ large onion, finely chopped Ask a question about this ingredient
1 teaspoon grated fresh ginger Ask a question about this ingredient
2 cups peeled, boiled, diced potatoes (from about 3 small-medium potatoes) Ask a question about this ingredient
Salt and pepper Ask a question about this ingredient
½ cups water (for filling) Ask a question about this ingredient
½ cups frozen or fresh peas, boiled and drained Ask a question about this ingredient
Make the dough: Mix together the flour, oil and salt with your hands until it is coarse. Add water a little at a time, kneading until a firm dough forms (I used just over ½ cup water). I’m sure this can be done in a food processor or stand mixer with dough hook attachment, but it comes together by hand in just minutes. Knead for a few more minutes then allow to rest, covered, for at least 20 minutes (can also wrap in plastic wrap and refrigerate overnight).
Ask a question about this stepMake the filling: In a sauté pan heat the oil over medium heat and add the cumin, mustard seeds, coriander, curry powder, and garlic. Toast, stirring often, 1 minute until the mustard seeds just start to pop. Add the onion and ginger and stir to coat. Cook until the onions are just tender. Add the potatoes and cook, stirring, 1 minute. Season with salt and pepper. Pour in the water, stir, and simmer until absorbed, about 2 minutes. Remove from the heat. Using the back of a wooden spoon, lightly mash the potatoes; you want them to still be chunky. Gently fold in the peas. Allow to cool.
Ask a question about this stepDivide the dough into 12 balls. Using the palm of your hand, flatten a ball. Roll it out into a 5- to 6-inch circle. Cut in half to form a semi-circle. Roll into a cone shape, overlapping about ¼-inch of dough, and press to seal. Hold the cone gently in your hand and spoon in 1 tablespoon of filling. Press the top opening together and pinch to seal (you can press with a fork for extra sealing). Set aside on a parchment or Silpat-lined baking sheet and continue until the dough and/or filling is used up. (Note: I had extra filling, which my husband happily ate with a spoon and covered in sriacha sauce, but you could also make extra dough).
Ask a question about this stepHeat about 1-inch vegetable or other high-temp oil in a heavy-bottomed pan until it is about 350F, very hot but not smoking (or, if you have a deep fryer, go nuts). Add the samosas one at a time; work in batches so as not to crowd the pan. Transfer to a paper towel-lined plate and keep warm in a 200F oven if desired. (Note: samosas can be baked in a 425F oven for 15 minutes for a healthier version; I tried both and preferred fried.) Serve with loquat-onion chutney (recipe below).
Ask a question about this stepNote: samosas can be frozen. Allow to cool slightly then place on a parchment-lined baking tray and freeze. Once frozen, transfer to an air-tight container or freezer bags. To reheat, take straight from the freezer and bake at 350F for 15 minutes, or until warmed through.
Ask a question about this step1 tablespoon oil Ask a question about this ingredient
½ teaspoons cumin Ask a question about this ingredient
1 teaspoon mustard seeds Ask a question about this ingredient
1 teaspoon curry powder Ask a question about this ingredient
10 loquats, peeled, pitted, and roughly chopped Ask a question about this ingredient
½ large onion, chopped Ask a question about this ingredient
1 small red chili, thinly sliced (add more or less depending on preference) Ask a question about this ingredient
½ cups apple cider vinegar Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
Heat the oil in a small pot and add the cumin, mustard seeds, and curry powder. Toast, stirring often, 1 minute, or until the mustard seeds start to pop. Add the onion and sauté until tender. Add the loquats and bring to a simmer. Stir in the vinegar, sugar, chili, and salt and simmer, uncovered, about 30 minutes, or until liquid is mostly absorbed and mixture is syrupy. Allow to cool and refrigerate until ready to use.
Ask a question about this stepThanks nogaga, I just saw this :-) I know! No more sheseks until next year :-( But I saw the first mangoes the other day at the market...! [And thanks so much gingerroot for the amazing testing notes and ep.]
Thanks fiveandspice! I wish they were available on the East coast as well, I know I'll be craving them when I move back home!
Yes! Shesek!! Love it. They do exist, and they are amazing. And the pits are beautiful - I never thought to save them! What a great idea! They're just about gone now here so I'll have to file that one away for next year :-)
Wow. These look awesome. Wish we could find loquats here, they sound amazing!
Shesek! I'm over the moon about this recipe. Everyone in the states thinks I'm nuts when I talk about loquats, and now here's living proof that they not only exist, but are amazing. Wish we could get shesek here....will have to try this next time I'm in town.
And by the way, file this under random, but the pits of a shesek (usually two per fruit) are smooth and really beautiful. We used to collect them, wash and dry them, and use them in place of marbles in vases.
I just love samosa's and what a fantstic chutney. Loquats are delicous don't see them very often around here unfortunately. Very very nice.
Thanks so much! Yes, I had never had a loquat before moving to Israel. Apparently they get them on the West coast.
Yes thats where I first tasted loquats when I liveed in California, had a tree in my backyard. Didn't really know how lucky I was not I would love to have one but in NYC rare to see loquats. Sometimes you can find them at specialty stores like Dean and Deluca or sometimes whole foods. Lucky you!
Looooove loquats! We don't see them here in the Northwest, but I've had them in Japan, where they're called "biwa." They make tons of sweets out of them over there! I had biwa flavored soft serve the last time I was there :).
Oh that sounds just amazing!! If I had my ice cream maker here I would make loquat ice cream or sorbet in a second. Mmm...
Thanks nogaga - and they're in season right now! I also learned they are called "shesek" in Hebrew (slowly I build my vocabulary...)
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Congrats! So glad these got a EP! (Though the shesek around here seems pretty much over...)