DIP FOR SAMOSAS RECIPES

Steps:

• Preheat oven to 400F
• Cook the potatoes in a large saucepan of boiling, salted water until tender, about 3-5 minutes
• Drain and reserve in the same pot you cooked them in
• In a large skillet over medium-high heat, add EVOO
• Add onion and cook until soft, about 3-4 minutes, then add jalapeo, ginger, garlic, coriander seeds, curry powder, cumin, allspice, cinnamon, and salt and freshly ground black pepper, and cook about 2-3 minutes
• Stir in the drained potatoes, tomato, peas, and cilantro and cook another minute
• If the filling seems too thick, add a splash or two of vegetable stock
• Remove from the heat and let cool
• On a lightly floured surface, unroll both doughs
• Cut each dough round into 8 equal wedges, like a pizza so you have 16 long wedges
• Spoon 1 teaspoon of the potato filling onto the middle of each wedge
• Brush the edges of the dough with egg wash and fold up, bringing the three points up to each other, then pinching at the seams to form a small pyramid
• Brush the outside of each samosa with egg wash and transfer to a baking sheet
• Bake 15-20 minutes, until golden brown
• While the samosas are in the oven, prepare the dipping sauce: Place garlic and ginger in the food processor and pulse until finely chopped
• Add the mint, cilantro, jalapeo, sugar, salt and lime juice, and puree until ground
• Add water and EVOO, pulse to combine
• Serve up the samosas with the dipping sauce alongside

Steps:

• Soak tamarind in a cup of hot water for 15 minutes or until very soft.
• Pass the pulp through a fine sieve, pressing with a spoon to pass all the juice through . Discard dregs/seeds.
• Blend/Process onion, green chilies, garlic, black pepper, cumin, salt, reserved tamarind juice.
• (if you wnt to make a sweet dip you can add sugar to taste at this point)
• Blend the ingredients to a smooth paste
• Serve with Samosas, Pakora etc.