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Nom Nom Nom.

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                                                                  Here's our busy cook's take on a favorite appetizer, baked instead of fried, and with purchased dough instead of homemade. The garam masala gives these a mellow earthiness.

                                                                  Ingredients
                                                                  • Yes No 1 cup coarsely chopped russet potato
                                                                  • Yes No 3/4 cup cauliflower
                                                                  • Yes No 2 tsp canola oil
                                                                  • Yes No 1/2 tsp brown mustard seed
                                                                  • Yes No 3/4 tsp turmeric, ground
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 2 tsp grated ginger
                                                                  • Yes No 1 tsp garam masala
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 2 tbsp chopped cilantro
                                                                  • Yes No 1 14 oz refrigerated pie dough
                                                                  • Yes No 2 cup packed mint
                                                                  • Yes No 1/2 medium jalapeño chili pepper
                                                                  • Yes No 3 tbsp coarsely chopped onion
                                                                  • Yes No 1/2 tsp sugar, granulated
                                                                  • Yes No 1/2 tsp kosher salt
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup tamarind chutney
                                                                  • Make samosas: Simmer potato and cauliflower in water to cover until just tender, 5 to 7 minutes. Drain and chop.
                                                                  • Heat oil in a large frying pan over medium heat. Add mustard seeds, cover, and cook until they pop, 30 to 60 seconds. Stir in turmeric and cayenne and cook just until sizzling. Add onion, garlic, and ginger and cook, stirring often, until softened, about 3 minutes.
                                                                  • Remove pan from heat and stir in garam masala, salt, lemon juice, and potato mixture. Stir in cilantro.
                                                                  • Preheat oven to 425°. Lay pastry flat on a work surface and cut each round into 8 pie-shaped wedges. Mound about 1 1/2 tbsp. potato filling on center of each wedge. To shape each samosa, brush edges of a pastry wedge with water, then pull up points to meet in center. Pinch points and edges to seal, neatening points. Transfer samosas to a rimmed baking sheet.
                                                                  • Bake samosas until golden, 18 to 20 minutes. Meanwhile, make mint chutney: Whirl mint, chile, onion, sugar, salt, lemon juice, and 3 tbsp. water in a blender until smooth. Pour into a small bowl. Spoon tamarind chutney into another bowl. Serve samosas hot with chutneys.
                                                                  Yields: 8servings (serving size: 2 samosas)
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve

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