Ingredients
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For samosas
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons oil
1/2 cup water (can be made ahead)
for stuffing
3 cups cooked turkey, shredded
1/2 cup medium onion, chopped
1 tablespoon Madras curry powder
1/4 teaspoon cayenne pepper
1/2 cup chopped coriander
1 tablespoon chopped ginger
1 teaspoon chat masala (available in Indian stores)
100 ml vegetable oil
salt (can be made ahead of time)
For chutney
1/2 cup white onion, chopped
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1 bay leaf
4 peppercorns (cracked under a knife roughly)
1/2 cinnamon stick
1/2 cup left over cranberry sauce, from before
2 tablespoons white vinegar
1/4 cup sugar
1/4 cup water
30 ml oil
Preparation
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In a mixing bowl add all the dry ingredients from the dough and mix well.
Add in the water slowly to make a stiff dough.
Do not over knead the dough as you want to make the final product crispy and flaky.
Cover the bowl with a plastic foil and allow to rest.
For the stuffing heat oil in a pan and saute onion and ginger.
Add the curry powder and the cayenne pepper (adjust amount according to your taste).
Then fold in the turkey meat and chopped cilantro.
Check for seasoning.
Allow to cool.
Roll out the dough into oblong shapes and cut into half width wise.
Now place the flat side of the dough towards the top of your palm and make a cone.
Fill with stuffing and seal the ends.
This takes a little bit of practice but can be learned quickly.
You can also roll the dough thin and cut into 1 1/2 inch strips, put stuffing at one end of the strip and make a triangle. Works same way.
Fry until crisp golden in color and serve hot.
Heat oil and saute the bay leaf, peppercorn, peppers and onions briefly.
Add sugar and water to make a simple syrup.
Drop in the cinnamon stick and vinegar allow to boil.
Add in the cranberry jelly to thicken (this sauce is good if spiced up with some sambal oleck).
Could be served cold or warm--bon appetit!
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