Turkey Samosas for Thanksgiving

Ingredients:

Dough

• 130 g of premium flour (about 3/4 cup + 2 tbsp.)
• 1/4 teaspoon coarse salt
• 2 tbsp grapeseed oil + extra for drizzling
• 1/4 teaspoon ajwain seeds
• 1/4 tsp. nigella seeds
• About 1/4 cup cold water

Filling

• 1 very small red onion, finely diced
• 1 serrano chile, seeded and finely chopped
• 5 cm ginger root, peeled and cut into strips
• 2.5 cm fresh turmeric root, peeled and finely chopped
• 2 tablespoons grape seed oil
• 3 tablespoons dried cranberries
• 3 tablespoons frozen green peas
• 1 Russet Burbank potato (brown skinned, white fleshed), boiled, peeled and mashed
• 1 cup cooked turkey or grilled chicken, cut into 1 cm cubes.
• Lime juice to spritz
• Chopped fresh cilantro for garnish
• Coarse salt

Green chutney sauce

• 1 bunch cilantro, leaves and soft stems
• Half a bunch of mint, leaves only
• 4-5 green onions, thinly sliced
• 1 clove garlic, peeled and finely chopped
• 2.5 cm ginger root, peeled and finely chopped
• 2 tbsp. l. rice wine vinegar
• Juice of 1 lime
• Juice of 1 Meyer lemon or 2 limes
• 1 serrano chile, chopped
• 1/4 cup sour cream
• Neutral vegetable oil for frying
• Sea salt flakes

Preparation:

1. Dough:
   
   Combine the flour and salt in a large bowl. Rub the grapeseed oil into the flour mixture until smooth. Add the ajwain and nigella seeds. Gradually add the water, mixing until you have a smooth dough. Knead for 5 minutes. Spray the bowl with a little oil; turn the dough over to coat. Wrap the dough in plastic wrap and set it aside on the counter.
2. Filling:
   
   In a medium skillet over medium heat, sauté the red onion, chili, ginger, and turmeric in grapeseed oil until softened and lightly browned, 6 to 8 minutes. Add the cranberries and peas; cook until the peas have thawed, a couple of minutes. Season with salt.
3. Transfer the mixture to the bowl with the potatoes and turkey, drizzle with a little lime juice, and sprinkle with cilantro. Toss to combine, then taste.
4. In a large skillet over medium heat, heat 8 cm of oil until a deep-fry thermometer reads 190°C.
5. Divide the dough into 9 balls. Roll each ball into a circle 12-15 cm in diameter. Cut each circle into two semicircles. Place a small bowl of water on the work surface. Moisten the straight edge of the semicircle with a small amount of water, then lay the semicircle on the work surface with the straight edge facing away from you. Fold one corner toward the center to form a triangle; fold the other corner, pinching the dough to form a cone. Spoon about 2 teaspoons of filling into the center of the cone.
6. Wet the ends of the dough with water, pinch and fold the edges over to seal tightly. Assemble the remaining samosas in the same manner.
7. Fry the samosas in batches until golden brown, 5-7 minutes. Transfer to a wire rack set over a baking sheet or to a plate lined with paper towels. Sprinkle with sea salt.
8. Green chutney:
   
   Combine all ingredients except sour cream in a blender. Blend until smooth. Add sour cream and blend until smooth.
9. Serve samosas hot or at room temperature with chutney.