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Savory Purple Yam Samosas
Savory Purple Yam Samosas
"Samosas are healthy little pastry pockets of potato and peas flavored with Indian spices. However, this recipe adds a few ingredients from Chinese cuisine. You can also add some diced carrots and tofu for a samosa that is packed with flavors. Chopped cilantro would be good in this dish as well. Also, a good teaspoon of lemon juice or orange juice will create a wonderful flavor fin these purple yam samosas. This delicious fried purple yam samosa recipe is ideal for afternoon tea and snacks. Paired with herbaceous white wines, this dish is truly a winner. "
Serves7
Preparation Time15 min
Cooking Time45 min
Cooking MethodSkillet
Ingredients
- 3 teaspoons salt and pepper to taste
- 2 cups self-rising flour
- 6 tablespoons butter
- 9 tablespoons water
- 1 pouch purple yam
- 1 cup peas
- 1 cup corn kernels
- 2 tablespoons vegetable oil
- 1 ounce Onion
- 1 clove garlic
- 1 teaspoon chile powder
- 1 tablespoon hoisin sauce
- 10 ounces chicken breast
- 24 ounces Canola oil for frying
- 1 bay leaf
- 1 teaspoon peppercorns
Instructions
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To make the dough: Mix salt and flour in a food processor.
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Incorporate the butter until crumbs have formed.
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Add a few tablespoons of water until you can form a ball.
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Knead the dough for 5 minutes and let it rest for 15 minutes.
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To make the filling: Boil the purple yam until tender, drain and set aside. Once cool, shred it up.
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Place the chicken breast in a large pot and cover it with water. Bring to a boil over medium-high heat and reduce to simmer. Cook for 15 minutes and set aside to cool.
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Add the peas and corn and sauté for another 3 minutes.
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Add the shredded chicken breast and a tablespoon of hoisin sauce.
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Add the chili powder and season with salt and pepper.
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In a bowl, mash the purple yam and add the sautéed peas, corn and chicken.
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Mix it all up until fully combined.
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Assemble the samosas by diving the dough into 9 equal parts.
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On a floured surface, roll each ball into a 5-inch circle.
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Fold the circle into a cone. Seal edges with water.
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Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make a tight seal.
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Repeat with the remaining dough.
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Fry each samosa until crisp.
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Serve with your choice of dipping sauce.
