Savory Purple Yam Samosas

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Savory Purple Yam Samosas

Savory Purple Yam Samosas
Savory Purple Yam Samosas

"Samosas are healthy little pastry pockets of potato and peas flavored with Indian spices. However, this recipe adds a few ingredients from Chinese cuisine. You can also add some diced carrots and tofu for a samosa that is packed with flavors. Chopped cilantro would be good in this dish as well. Also, a good teaspoon of lemon juice or orange juice will create a wonderful flavor fin these purple yam samosas. This delicious fried purple yam samosa recipe is ideal for afternoon tea and snacks. Paired with herbaceous white wines, this dish is truly a winner. "

Serves7

Preparation Time15 min

Cooking Time45 min

Cooking MethodSkillet

Ingredients

  • 3 teaspoons salt and pepper to taste
  • 2 cups self-rising flour
  • 6 tablespoons butter
  • 9 tablespoons water
  • 1 pouch purple yam
  • 1 cup peas
  • 1 cup corn kernels
  • 2 tablespoons vegetable oil
  • 1 ounce Onion
  • 1 clove garlic
  • 1 teaspoon chile powder
  • 1 tablespoon hoisin sauce
  • 10 ounces chicken breast
  • 24 ounces Canola oil for frying
  • 1 bay leaf
  • 1 teaspoon peppercorns

Instructions

  1. To make the dough: Mix salt and flour in a food processor.

  2. Incorporate the butter until crumbs have formed.

  3. Add a few tablespoons of water until you can form a ball.

  4. Knead the dough for 5 minutes and let it rest for 15 minutes.

  5. To make the filling: Boil the purple yam until tender, drain and set aside. Once cool, shred it up.

  6. Place the chicken breast in a large pot and cover it with water. Bring to a boil over medium-high heat and reduce to simmer. Cook for 15 minutes and set aside to cool.

  7. Add the peas and corn and sauté for another 3 minutes.

  8. Add the shredded chicken breast and a tablespoon of hoisin sauce.

  9. Add the chili powder and season with salt and pepper.

  10. In a bowl, mash the purple yam and add the sautéed peas, corn and chicken.

  11. Mix it all up until fully combined.

  12. Assemble the samosas by diving the dough into 9 equal parts.

  13. On a floured surface, roll each ball into a 5-inch circle.

  14. Fold the circle into a cone. Seal edges with water.

  15. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make a tight seal.

  16. Repeat with the remaining dough.

  17. Fry each samosa until crisp.

  18. Serve with your choice of dipping sauce.

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