Pakistani-Style Samosas and Homemade Spicy Plum Sauce

Jul 5

Vegan

Yield: 35-40 samosas
Prep Time: 45 mins
Assemble Time: 1 hour
Cook Time: 30 mins
Total Time: 2 hours 15 mins

3 to 4 russet (baking) potatoes

2 tablespoon oil of choice (I used grape seed oil)

1 green chilli (chopped)

3/4 cup onion (finely chopped)

1 teaspoon cumin seeds

2 tablespoon fresh ginger (minced)

3/4 cup green peas (thawed)

1 teaspoon chilli powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 tsp ground coriander

1 teaspoon Garam masala

1 pack (275 g) spring roll pastry sheet (cut into thirds)

Prepare your ingredients. Cut your potatoes and boil them for about 30-35 minutes. Once they are fork tender, drain the pot and set the potatoes aside
In the same pot, add the oil and cumin seeds. Once the seeds start to sputter, add in the minced ginger, onion and green chilli. Stir everything together for a minute. Add in the spices and stir to combine
Add in the peas and the potatoes. Smash the potatoes and mix them with the spices and peas. Adjust the seasoning here if you like
Let the mixture cool and then fill your samosas

Brush some oil over top the folded samosas and air fry for 15 minutes at 350 degrees F
Enjoy!

Half a cup of red onion (chopped)

Two cloves of garlic chopped

Three black plums (pitted and chopped)

1 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon garlic salt

A dash of cayenne pepper

1/4 teaspoon of ginger powder

Half a lemon (juiced)

1 teaspoon of sugar

Directions

To a sauce pan on medium high heat add in the plums, garlic, onion and spices, and bring to a simmer for 20 minutes, stirring every 5 minutes
Transfer the mixture into a blender and add in the lemon juice and sugar
Blend everything together and transfer to a serving bowl once cooled
Serve with the samosas and enjoy!

Madiha Vallani

Pizza Sauce