I don’t typically cross-post across my two blogs, preferring to compartmentalize my life (hah) but I’ve been so busy recreating this recipe I didn’t get round to writing anything else. So indulge me.
Portland Trails is holding a “Trail Gourmet” Recipe Contest and I won’t beat around the bush. I’d like to win. I thought long & hard about which of my recipes to enter, and while walking the Fore River Sanctuary this week it came to me. SAMOSAS. I’d created a fantastic low sodium recipe for samosas four years ago, shortly after launching The Daily Dish. While a little time intensive to make, these samosas freeze beautifully and would showcase one of Maine’s premier agricultural crops: Potatoes! Samosas are perfect hiking fare. Small and portable, yet hearty and filling. They’re a healthy meal in an incredible, edible wrapper. And they’re DELICIOUS – especially with the tangy subtle sweetness of the mango dipping sauce, which is easily toted in any lightweight lidded container. Double dipping a MUST! So if you’re craving something extraordinary the next time you head out on the trail, look no further than Fore River Sanctuary Samosas with Mango Dipping Sauce. Gourmet vegetarian snacks that pack a healthy, meal-like punch – NO SILVERWARE NECESSARY!
Yields 16 samosas + 2 cups sauce.
SODIUM CONTENT: 123 mg per samosa + sauce (with salt) and 12 mg per samosa + sauce (salt free)
4 c. diced mango (2 ripe mangoes, peeled and seeded)
1 1/4 c. water
1/4 c. vegetable oil
2 T. Bragg Apple Cider Vinegar (or equivalent)
2 T. minced onion (about 1/2 of a small fresh onion)
1 T. minced garlic (about 3 medium cloves)
1 T. minced fresh ginger (roughly 2 inch piece, peeled)
1 T. no salt added tomato sauce
1/2 t. ground cinnamon
1/2 t. ground cumin
1/2 t. ground mustard
1/4 t. crushed red pepper flakes
1/4 t. salt (optional)
5 1/2 c. diced potato (about 5-6 medium Maine potatoes, peeled)
3/4 c. finely diced onion (1 small/medium onion)
2 T. minced garlic (about 6 medium cloves)
1/2 T. minced fresh ginger (roughly 1 inch piece, peeled)
3 T. unsalted butter
1 t. fennel seed
1 t. ground coriander
1 t. ground turmeric
1/2 t. ground cumin
1/2 t. salt (optional)
1/4 t. crushed red pepper flakes
1/4 t. freshly ground black pepper
1/4 c. Stonyfield Farm Organic Low Fat Plain Yogurt
1 c. green peas, cooked
1 T. fresh cilantro, chopped
2 c. all-purpose flour (or better yet, Maida, Indian all-purpose flour, sold at Masala Mahal & elsewhere)
1/2 t. salt free chili powder
2 T. Stonyfield Farm Organic Low Fat Plain Yogurt
2 T. unsalted butter
10 T. cold water
48 oz. vegetable oil (for frying)
Measure all ingredients for the mango sauce into a large saucepan. Place over medium heat, bring to a boil and simmer, stirring frequently, 15 minutes. Remove from heat and puree smoothly using an immersion blender, standard blender or food processor. Set aside.
Place the diced potato into a pot and add enough water to cover. Bring to a boil over high heat and cook for about 20 minutes, until tender. Remove from heat and drain. Mash potatoes in pot, then transfer to a mixing bowl and set aside.
Melt the butter for the filling in the (now empty) pot used for the potatoes over medium-high heat. Add the onion, garlic and ginger and cook, stirring, 4 minutes. Add spices and cook, stirring, another minute. Remove from heat and add the mashed potato and yogurt to the pot. Stir well to combine, then gently fold in the peas and cilantro. Set aside.
Measure the flour or maida into a large mixing bowl. Add the chili powder and whisk to combine. Add the yogurt and toss to combine. Cut the butter into the mixture using your (freshly washed) fingertips and continue processing until you have a soft dry crumb. Add the water one tablespoon at a time, gathering the dough with your hands with each addition. Once the dough comes together, turn out onto a lightly floured surface and knead for about 8 minutes, until dough is smooth and elastic.
Cut the dough into 8 equal parts.
Roll each piece of dough into a ball, then use a rolling pin to flatten into a (roughly) 7-inch circle. Cut the circle in half.
Take one half and fold the cut (straight) edge over on itself, then pinch the flat seam together.
Gently pick up the dough and orient it so that the pinched seam is along a side, the opening at the top. Hold the open cone in your hand.
Measure about 1/4 – 1/3 c. of the samosa filling into the cone
then firmly pinch the open top edges together to enclose the filling. The samosa is now formed and should look like a soft triangular pyramid.
Repeat process with remaining dough and filling to form a total of 16 samosas.
Heat oil in a large skillet over medium heat or (better yet) a deep fryer to 375 degrees. Place samosas into the oil, about 3 at a time, and cook until golden brown on all sides. Remove from oil and drain on towels. Serve warm or cold with the mango dipping sauce.
0 thoughts on “Fore River Sanctuary Samosas with Mango Dipping Sauce”
They look really good. I hope you win the Trail Gourmet Recipe Contest! Keep us posted!
Thanks so much!! I’ve got as much chance as the next guy, right? RIGHT?! LOL
Too hard!!!! (whinging)
Let’s say you make them and the rest of us, who can’t be arsed making them, eat them. Alright then?
Hah! Yes, they do take time & effort to make – but don’t the very best things in life merit a little extra?! PS: don’t answer that. 😉
wow, those actually look yummy (except for the laundry list of spices). 🙂 potatoes in fried dough. sign me up. best of luck to you in the contest–these are original and look like winners to me! xoox
Thanks Nat! From your lips to the judges’ ears! WOOT!
I hate to be picky – but where are the French Fries and Noodles? What – no French Fries and Noodles? You heathen you!
Tooty, you truly are a BRIT. Or 5 yrs old. Or BOTH. 😉
That made me giggle – like a five-year old.
Happy Valentine’s Day, Tooty!
That looks so good. Throw some into the Pacific ocean in a waterproof container. I’ll pick them up at the beach here in Tasmania
Hah! The ole floating bottle routine, eh? Would do Tony, if they hadn’t gotten scarfed down w/in minutes!
This event may not be do-able for you, but thought I would pass it along. Gourmet magazine and Blog-her are doing a foodie road trip around the US. Here are the details http://www.blogher.com/gourmet-live-and-blogher-road-trip. Since you know so many food bloggers, thought it might be worthwhile to pass along so you can share with your community.
Wish I could go!
Tammy, this sounds terrific – and reminds me of a similar Whole Foods blogger contest of late – but for a European trip. Yes, sadly, this is not for me, but would be a blast I’m sure. ANYONE?