Burmese Samosas

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Burmese Samosas & Creamy Cilantro Lime Dipping Sauce
(Adapted from Publix Grape Magazine Spring 2014)

 

 

 

 

2 medium russet potatoes, peeled and chopped
1/4 cup canola oil, divided
1 tsp ground cumin
1 tsp mustard seeds
3/4 tsp ground coriander
2 shallots, finely chopped
1 cup chopped baby bella mushrooms
½ cup frozen peas, thawed
1 tsp salt, divided
25 wonton wrappers
1 ½ cups packed cilantro leaves and small stems
Juice of 2 limes
1 cup mayo
1 cup non-fat plain Greek yogurt
1 Tbsp extra virgin olive oil
Vegetable or canola Oil for frying

Place potatoes in small sauce pan and add enough water to cover.  Bring to boil over high heat, cover; reduce heat and cook for 8 minutes or until tender.  Drain and set aside.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat.  Add cumin, mustard seeds, and coriander.  Cook and stir just until seeds pop.  Add shallots; cook and stir for 2 minutes.  Add mushrooms and cook until softened.  Remove from heat and stir in cooked potatoes and peas, along with 1/4 teaspoon salt.

Place a wonton wrapper on work surface.  Lightly moisten the edges with water.  Place a generous teaspoon of potatoes mixture in center of wonton wrapper.  Fold over to create a triangle and press edges to seal and lightly flatten.  Repeat with remaining wonton wrappers and potato mixture.

Cover with plastic wrap and allow to stand for 10 minutes.

Heat 1 inch of vegetable or canola oil in a deep-sided large skillet over medium-high heat until it reaches 350 degrees.  Add filled wontons, in batches, and cook for approximately 3-4 minutes, turning halfway through, until golden brown.  Transfer to a paper-towel lined dish.  Keep warm in 250 degree oven while frying remaining samosas.  Arrange on platter and serve with Creamy Cilantro Lime Dipping Sauce.

For the Sauce:

In a blender, add mayo, yogurt, extra-virgin olive oil, juice of two limes and 1/4 teaspoon salt and cilantro.  Blend until smooth, scraping down sides.  Season to taste.

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