For my last fancy cooking adventure before the seven week summer course begins, I chose these sweet potato samosas from the October 2006 issue of Cooking Light. This was partially because it is a time consuming recipe that I won't have a chance to make for awhile, and partially because my coworker Michelle randomly gave me some sweet potatoes last week.
The cornmeal dough is very crumbly. I had to add some extra water to the dough, and then keep my hands wet while forming the "circles." I put circles in quotations because mine in no way resembled circles. They were kind of just blobs. But they served their purpose.
The samosas looked beautiful and cooked wonderfully. The filling is very, very good - better than many samosas I have had at Indian restaurants. It's a good way to introduce someone to sweet potatoes, too. The dough encasing it is good, but we both got tired of it after awhile (it's very floury) and just started eating the filling out of them. Haha. I would definitely make this again, but I might tweak around with the dough.
Sweet Potato Samosas
3 cups (1/2-inch) cubed peeled sweet potato (about 1 pound)
1/2 cup water
1 1/2 cups frozen petite green peas
2 teaspoons olive oil
1/2 cup chopped onion
4 garlic cloves, minced
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
12 Savory Cornmeal-Whole Wheat Dough circles (recipe follows)
Combine sweet potato and 1/2 cup water in a microwave-safe pie plate or bowl; lightly cover with wax paper. Microwave at high 8 minutes or until tender, stirring every 3 minutes. Drain; coarsely mash sweet potato. Stir in peas.
Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Add mustard seeds and curry powder; sauté 2 minutes. Add onion mixture, salt, and pepper to potato mixture; stir well. Cool slightly.
Preheat oven to 425°.
Place Savory Cornmeal-Whole Wheat Dough circles on a lightly floured surface. Spoon 1/4 cup potato mixture into center of each dough circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place samosas on a large baking sheet lined with parchment paper. Pierce top of each samosa once with a fork. Bake at 425° for 19 minutes or until lightly browned. Serve warm.
Savory Cornmeal-Whole Wheat Dough
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/4 ounces)
1 cup yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon garlic salt
1/2 cup water
5 tablespoons chilled butter, cut into small pieces
1 large egg, lightly beaten
Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour, whole wheat flour, yellow cornmeal, baking powder, and garlic salt in a food processor; pulse 3 times or until combined. Add 1/2 cup water, butter, and egg; pulse 3 times or just until combined (do not form a ball). Place the dough on a lightly floured surface; knead gently 4 to 5 times. Divide the dough into 12 equal portions. Roll each dough portion into a 5 1/2-inch circle on a lightly floured surface. Stack the dough circles between single layers of wax paper or plastic wrap to prevent sticking; chill the dough until ready to use.
Yield: 12 samosas