Samosa and Ooty Bhajji

​

Prep time:           15  minute

Cook time:          20 minutes for potatoes and less than 5 min for  Samosa/ 25 minutes for Ooty Bhajji

Yields:                     4 people

​

Filling Ingredients-

3 medium potatoes (about 1 ½ lbs)

¾ to 1 cup of peas

¾ tsp garam masala

½ tsp red chili powder

1 tsp fennel

1 ½ tsp coriander

¾ tsp cumin seeds

2 tbsp cilantro leaves

½ ‘ piece of ginger

¾-1” piece of turmeric

1 green chili

2 cloves garlic

1 small onion chopped

½ lemon, juiced

1 tbsp mustard oil

 

Directions-

Boil potatoes and let cool. Peel and slightly mash the potatoes leaving some chunks for texture. In grinder place the garam masala, fennel, 1 tsp of the coriander, and ½ tsp of the cumin seeds. Grind to make powder, place powder in bowl with the potatoes. Dice the ginger, garlic, turmeric and chili and place in the bowl with potatoes. Chop the onion and cilantro and add to the potato mixture. Add the juice of ½ lemon (aprox 1 ½ tbsp.), mustard oil, and the peas and mix everything together until incorporated.

​

Filling samosa’s- Take dumpling wrapper and slightly stretch. Then wet the edges and create a funnel. Stuff the wrapper very full with the filling and take the top “flap” of the funnel and fold it over to create a triangular pillow. Repeat process until  the mixture is gone. Fry in hot oil until golden brown. Serve with Cilantro Chutney.

​

Filling peppers- Traditionally the peppers for Ooty Bhajji are Anaheim, Hungarian Wax or other large medium spicy pepper but you can change the heat to suit your tastes by either stuffing in a milder or spicier pepper or by increasing the amount of pepper in the filling. Cut the top off the pepper and dig out the seeds and pith. Fill the peppers making sure there is no air pockets. Place in 350 degree oven for aprox 25 minutes or until the skin begins to wrinkle and bubble. This dish is traditionally fried in India but we bake them for a healthier version.