Indian samosa with creamy cucumber sauce
Servings: 2 to 3 dozen
Preparation: 40 minutes
Cooking time: 30 minutes
1 tbsp (15 ml) olive oil
1 onion, chopped
1 lb (450 g) ground turkey from Abattoir Choquette
2 garlic cloves, minced
1 tbsp (15 ml) fresh ginger, shredded
2 tsp (10 ml) curcuma
1 tsp (5 ml) curry (or more to taste)
1 tbsp (15 ml) fresh mint, chopped
2 tbsp. (30 ml) fresh coriander, chopped
2 tbsp. (30 ml) fresh chives, chopped
½ cup (75 g) diced carrots, steamed
½ cup (75 g) peas, steamed
To taste salt
1 package store-bought wonton wrappers (or egg roll pastry)
1 egg, beaten with a few drops of water
vegetable oil for frying
½ cup (75 g) cucumber, seeded and shredded
½ cup (115 g) plain Greek yogurt
1 garlic clove, minced
1 tsp (5 ml) whole caraway
½ tsp (2.5 ml) fresh ginger, shredded
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) sugar
½ tsp (2.5 ml) ground pepper
½ tsp (2.5 ml) paprika
5 mint leaves, chopped
1 tbsp (15 ml) fresh coriander, chopped
1 tbsp (15 ml) fresh chives, chopped
1. In a pan, sauté the onions in oil on medium-high, about 2 minutes.
2. Add turkey. When cooked, add garlic, ginger, curcuma and curry. Cook 2 minutes more.
3. Remove from heat, add mint, coriander, chives and cooked vegetables. Let cool.
1. Place a wrapper on the work space. Brush the edges with beaten egg. (While handling wrappers, cover with a damp cloth to prevent them from drying out).
2. Spoon about 1 tbsp of turkey mixture on each wrapper. Fold wrapper in two and press firmly along edges to seal.
3. In a deep pan, heat frying oil (oil should be 2 to 3 cm deep). When hot, fry the samosa 2 to 3 minutes on each side until golden. Remove and drain on paper towel.
1. In a pan, roast caraway seeds lightly and let cool.
2. In a bowl, mix all other ingredients. Add caraway seeds.
3. Prepare the sauce at least 30 minutes beforehand to allow flavours to blend properly. Serve cold to accompany the samosa.