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Ms.Millie Rampaul's Plantain Samosas with Tamarind Chutney
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Serves: 6-8
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Ingredients:
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- 1 packet spring roll wrappers
- Vegetable oil for deep-frying
- 2 medium plantains, boiled in salted water and coarsely mashed
- 1 tsp Nirmala's Kitchen Madras Curry Powder
- 1 tsp ground Nirmala's Kitchen Kerala Cumin
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- 2 tbsp ghee
- 1/2 tsp Nirmala's Kitchen Wild Fire Blend
- 1/3 cup green peas
- 1 tbsp finely chopped shallot
- 1 tsp finely chopped ginger
- 2 tbsp fresh chopped cilantro
- Salt to taste
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Directions:
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- Add ghee to pan; saut_ spices, shallots, ginger and
peas for 5 minutes.
- Add plantains, coat well, and cook for another minute.
Remove from heat to cool. Add cilantro and salt to taste.
- Cut square wrappers in half. Using one strip at a time,
place 1 tbsp of filling mixture at one end of the strip;
diagonally fold over to form a triangle. Make sure to
firmly press edges together.
- Heat enough oil for deep-frying; fry samosas in small
batches until golden. Tamarind Chutney: Mix 4 tbsp tamarind
pulp and 4 tbsp brown sugar with 1/2 cup hot water. Add
- tsp cumin and 1/4 tsp Wild Fire blend; mix well. Garnish
with fresh cilantro.
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