Samosas with Arugula Raita and Apricot Chutney

IMG_1406IMG_1412These samosas are simple to make and many of the ingredients can be substituted depending on what you have on hand. They are great the next day, heated up in the oven, and served with a fried egg and roasted vegetables for breakfast or lunch. They also taste great cold for a work lunch. Make your own chutney, or use an apricot preserve, both taste excellent.

Arugula Raita
1 cup whole milk plain yogurt
Heaping handful of arugula, chopped
Juice from ½ lemon
1 tsp salt
½ tsp cayenne

 Mix everything together and adjust seasoning to your liking.

6 fingerling potatoes, chopped
2 medium sized carrots, diced
½ large white onion, minced
2 cloves garlic, minced
½ inch piece of ginger, minced
½ tsp ground coriander
1 ½ tsp curry powder
½ tsp cayenne
1 tsp salt
Lemon juice
Heaping handful of arugula, chopped
2 tbsp butter
Olive oil

 Oven 425. Place the potatoes and carrots together in a medium sized skillet or use a baking sheet, drizzle with olive oil and sea salt, and bake until the potato is easily mashed with a fork, about 25 minutes or so (if you do not use fingerling potatoes, this will take slightly longer).Meanwhile, add the butter to a skillet and sauté the onion, garlic and ginger until the onions are translucent. Add the coriander and curry powder and salt. Pull the potatoes and carrots out of the oven and use a fork to roughly mash the potato/carrot mix. Combine the onion mix with the potato/carrot mix, add the lemon juice, and mix well. Remove from the heat and stir in the arugula. Adjust the amount of salt, curry powder and cayenne to your liking.

Mix all of the ingredients together and knead for several minutes until the dough is elastic. Flour a surface and roll out the dough until it is quite thin, and cut into small circles. Continue to roll and cut circles until you’ve used all of the dough. In the middle of each circle add a heaping spoonful of the filling. Brush the edges of the circle with some water, fold over the dough and use a fork to press it in place.

Add about ¼ cup or so of coconut oil to a skillet and allow it to heat to about 365 degrees. Place 4-5 samosas in the skillet at a time, and fry until golden. Serve with the arugula raita and whatever chutney you have on hand, a good apricot preserve works well also.