photo by riebschlager
A few weeks back we made it to a local food event - the Fiery Foods Festival. The festival was small, with a decidedly Asian theme. A half dozen local restaurants set up tents and served simple menus. A Thai café had the longest lines and the most extensive menu. There were kababs, green Thai curry, samosas, bento boxes. Other than the green Thai curry, nothing I had could be considered "fiery", but the food was good and it was a great way to spend an afternoon.
Somewhere along the way my son ended up with a Chinese food takeaway box of Serrano peppers. Each one had a ribbon tied to it, so my guess is that they were meant as some sort of gift. In the paws of a four-year-old they became little more than projectiles and a potential fit if he bit into one. Still, we carted them home, and I needed a way to use them.
I was looking for something off one of the menus, and samosas fit the bill. Samosas are a great snack, and these really use up the peppers. I have served these at parties in a large bowl with a cloth covering, and the bowl always ends up empty. These were too spicy for the kid, but wonderful for everyone else. I served them with the same thai garlic chili I use with Vada Pavs.
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Potato Samosa Filling
Filling:
1 large potato
1/2 sweet potato
2 Tbsp olive oil
1 onion
2 in. ginger, grated
1 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp tumeric
1/2 tsp ground coriander
1/2 tsp salt
2 cloves garlic, minced
6 Serrano peppers, seeds removed and diced
1 cup frozen peas
1/4 cup cilantro, diced
Juice from 1 lemon
Directions
- Dice the potatoes, but keep them separate. Boil enough water for all of them.
- Boil the sweet potatoes for 10 minutes, add the potatoes and boil another 15 minutes.
- Drain and rinse with cold water.
- Heat the oil in a cast iron skillet, cook the onion and ginger until soft.
- Add the spices and garlic and cook for another minute.
- Add the peppers and peas and cook for 2 minutes.
- Add the potatoes and cook until heated through, just a few minutes
- Remove from heat and toss with the cilantro and lemon.
Finish using the recipe for Samosas
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recipe adapted from:
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