Baked Potato and Cauliflower "Samosas" with Tamarind Mint Chutney

I tried my first samosa when we lived in Nairobi, Kenya. There was a great little Indian restaurant that made the absolute best ones. However, theirs were made with highly-seasoned ground beef, wrapped in a thin little pastry shell, deep fried, and served with fresh lime wedges. It wasn't until many years later I discovered that traditional samosas are potato-based.

I've been wanting to try my hand at making samosas for a long time, and I finally decided to just go ahead and do it. I'm so glad I did, since they were fairly easy to make. I also baked them instead of the traditional deep-frying method, which makes them a bit healthier than the regular ones. They also freeze really well, so you can always have them on hand. I used wonton skins, and since it was fairly difficult to get a nice "samosa triangle," I decided to just roll them like an eggroll.

The chutney is amazing. It's super fresh-tasting, and it has that nice spiciness to it. I love the combination of the fresh mint and cilantro.



Baked Potato and Cauliflower "Samosas" with Tamarind Mint Chutney

Samosas
3 cups diced and peeled potato
2 cups cauliflower, cut into smaller florets
1 c chopped red onion
1 tbsp olive oil
2 tsp chili garlic sauce
2 tsp fresh minced ginger
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp salt
1 tsp mustard seed
1 pkg wonton wrappers

In a large saucepan, place potatoes in highly salted water. Boil until tender, drain from water, and place into a large mixing bowl. Mash, retaining some texture. Bring a smaller pot of salted water to boil, and boil cauliflower until tender. Drain and add to potatoes. In a small skillet, saute onion in olive oil until tender. Add to bowl, along with remaining ingredients. Combine all ingredients well. Place a generous spoonful on the end of a wonton wrapper, and roll up like an eggroll, sealing the end with a touch of water. Place on oiled baking sheet and continue with remaining filling and wrappers. Place into a 425 degree oven, and bake 30 minutes, turning every so often, until samosas are nicely browned. Remove from oven and cool slightly before serving.

Chutney
4 cups fresh cilantro, torn
1/2 c fresh mint
4 roma tomatoes, seeded and diced
2 habananeros (or peppers of choice)
1/2 c tamarind paste
4 cloves garlic
1 medium onion, diced

Place all ingredients in a food processor and process until finely minced. Allow to chill in the refrigerator for an hour or two for flavors to meld together.