Recipes provided with the Spirit of Aloha by Hawaii’s Chef’s, Families, Friends, and Businesses through…

Potato and Pea Samosa

3 tablespoons salad oil
1 ½ teaspoons mustard powder   (one and one half teaspoon)
½ teaspoon cumin powder   (one half teaspoon)
2 small chili peppers, minced
1 medium onion, finely diced
2 tablespoons garlic, minced
2 teaspoons curry powder
½ teaspoon turmeric  (one half teaspoon)
½ cup water   (one half cup)
1 ½ cups diced potatoes   (one and one half cup)
1 box frozen green peas (10 ounces)
Salt, to taste
2 tablespoons cilantro, minced
36 wonton wrappers
Egg wash
Oil for deep frying
 
Heat oil in a pan, add the minced chili pepper, and sauté for about 2 minutes.  Add the onion, and cook until onion is translucent.  Add the garlic, curry powder, turmeric, mustard powder, and cumin powder; sauté for 1 minute.  Add the water, potatoes, and the green peas; sauté until the potatoes are cooked and the water has evaporated.  Season with salt and add the cilantro.  Set aside until cooled.
 
In the meantime, separate the wonton wrappers.  Arrange wrapper on a clean surface and place about a tablespoon of the pea and potato filling in the center of each wrapper.  Brush the edges of the wrapper with the egg wash, and fold in half to make triangular-shaped packets.  Heat deep frying oil, and cook samosas until golden brown.  Drain well on paper towels and serve hot with tamarind chutney.
 
Tamarind Chutney:
2 cups tamarind
4 cups warm water
4 tablespoons salad oil
2 chili pepper, minced
1 medium onion, finely diced
2 teaspoons curry powder
3 cloves garlic, crushed
1 tablespoon ginger, grated
1 cup sugar
Salt, to taste
 
Soak tamarind in warm water for 2 hours or until soft.  Break up and squeeze the tamarind by hand until the seeds are loosened from the sacs.  Strain through a large hole strainer.  Discard seeds and fiber.
 
Heat oil in a heavy pot.  Saute the chili peppers and onion until golden brown.  Add curry powder, garlic and grated ginger, and sauté for 2 more minutes.
 
Pour the tamarind juice along with the sugar into the pot, and cook over medium heat for 45 minutes or until the chutney thickens; stir frequently.  Add salt to taste.  Cool and store in the refrigerator in a sealed container.

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