Samosa Soup

Ingredients:

2 teaspoons coconut oil
1 onion, chopped
4 cloves garlic, chopped
1 inch ginger, chopped
1 small russet potato, peeled and diced
1 small sweet potato, peeled and diced
1 red chili pepper, roughly chopped
1 carrot, chopped
4 cups vegetable stock
1 cup chickpeas
1 teaspoon mustard seed
3/4 teaspoon fennel seed
1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cinnamon
salt, to taste
1/3 cup peas
1/3 cup coconut milk (optional)
tamarind chutney (optional)
2 tablespoons cilantro, roughly chopped
1 lime, cut into wedges

Cook onion in half the oil and add the garlic and ginger. Stir in the potatoes, chili pepper, and carrots. When vegetables are tender, add the vegetable stock and chickpeas. Cover and simmer until potatoes are cooked through.

Transfer mixture to a blender and puree until smooth.

Meanwhile, heat remaining oil in the saucepan and add the mustard and fennel seeds, followed by turmeric, cumin, coriander, cinnamon, and salt When they become aromatic, stir in the potato mixture and peas. Return to simmer. Add coconut milk if using.

Garnish the soup with a drizzle of tamarind chutney and cilantro and serve with lime wedges.

Persian Samosas

Ingredients:

1 tablespoon oil
1 small onion, chopped
2 cups potato, diced
1/2 tablespoon rose petals, ground
1/1 teaspoon cardamom
1 teaspoon turmeric
1/2 teaspoon cinnamon
2 cups brown lentils, cooked
1 bunch cilantro, chopped
salt and pepper, to taste
fillo sheets
butter or olive oil
nigella seeds

Toss potatoes in half the oil, salt, and pepper. Cook in the oven until golden.

Meanwhile, in a skillet, cook the onion in the remaining oil. Add the spices, potatoes, and lentils. Remove from heat and stir in cilantro. Season with salt and pepper.

Layer three sheets of fillo, brushing each with butter or oil and place filling mixture inside. Fold into triangles. Top with a pinch of nigella seed.

Place triangles on parchment paper and bake at 350 for 20 minutes, turning over halfway through cooking.

Samosa Pie

Ingredients:

2 sheets puff pastry
1-1/4 cup chickpeas
2 medium russet potatoes, cut into cubes
1/2 tablespoon coconut oil
1 cup green beans, cut into 1/2 inch pieces
1 onion, chopped
1 cup carrot, cut into matchsticks
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon mustard seed
1/2 teaspoon fennel seeds (optional)
salt, to taste
2/3 cup peas
1/2 cup cilantro, chopped

Steam potatoes. When they are cooked immediately mash with chickpeas using a masher or food processor. Set aside.

Steam the green beans.

Cook onion and carrot in the coconut oil. Add garlic and ginger then all the spices.

Stir potato mixture with the carrot mixture, adding in the steamed green beans, peas, and cilantro. Adjust seasoning as needed.

Line a casserole dish with a sheet of puff pastry. Spread potato mixture onto the puff pastry into an even layer. Top off with other sheet of puff pastry. Brush with egg or milk and cut a few slits on the top.

Bake for 30 minutes at 350.