Potato samosas with green herb chutney, cucumber mint raita and mango lassi
I love potatoes. To be honest, even more than pasta. Potatoes are so incredibly versatile and whether fried, baked, roasted or mashed - potatoes just go! And that's why there is now something to read the potato and also a delicious recipe.
So it was all the more practical that I a month ago at chefkoch.de the potato workshop of the campaign Die Kartoffel - Discover their strength. was invited by the Kartoffel Marketing GmbH (KMG).
In addition to an exciting potato customer, there was also an interesting blind tasting. And what can I say, I obviously like the only floury-boiled industrial potatoes ...
Have I ever said how much I like potatoes? All the more I am looking forward to the potato workshop at Chefkoch in Bonn today! @ chefkoch.de With @la_bibila @insaneinthekitchen @holladiekochfee_lowcarbmyday @danielas_foodblog @wattgibbet @arstextura @gernekochen #potatoes # potatoes #chefkochde #workshop #diekartoffel #blogevent #foodbloggerslife #moeyskitchenontour #bonn #bonnerbogen
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Where the potatoes come from ...
We have only known the cultivated potato as a vegetable here for about 500 years. As a nightshade plant, it is closely related to tomatoes and peppers and is also native to South America. Nevertheless, we have managed to cultivate the tubers in our large-scale and are still ranked 6th of the world potato growing countries. Potatoes are also incredibly practical, are cultivated directly in the field in a circulatory system and can be stored for a long time. Who did not sprout potatoes in the shoebox in elementary school to plant and harvest their own potatoes?
What kind of potatoes are there ...
Potato cultivation actually works differently, in Germany we distinguish between the seed potato production and the potato production. The seed potatoes are just the potatoes from which the new potatoes for cultivation as ware potatoes are grown. The potatoes in turn are divided into the classic table potato, which ends up in the supermarket and finally on the plate and in the industrial potato, which is processed into French fries or mashed potatoes. The proportion of industrial potatoes compared to ware potatoes is 80:20 percent of total production. Seed potatoes come from the classic so-called health conditions, for example, near the coast to create a good basis for cultivation.
How to grow potatoes ...
Potatoes must - as asparagus - grow underground so they do not turn green. If you turn green, they develop the poisonous solanine and are then usually no longer suitable for consumption. When cooking, they are then gray and bitter. On the other hand, smaller green areas are not bad and can simply be cut away generously.
It is important that the potato plants grow quickly when they grow and that the foliage is well cared for. Only then does a potato plant have a sufficiently high yield. Potatoes are traditionally planted in arable farming and remain only from March to September underground, a greenhouse culture is not maintained here. At the same time this also means that only one harvest per year is possible. Thanks to their good shelf life, the potatoes harvested in September can be stored until May or June of the following year. From July or August, the first new potatoes will be available again.Super exciting! A high on the variety 🙌 #potatoes # potatoes #the potato # variety #chefkochde #potato workshop #workshop #blogevent #foodbloggerslife #moeyskitchenontour #bonn #foodpic #testessen
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Like the potatoes Potatoes are divided into three different types of cooking: floury-fuming, predominantly solid-cooking and solid-boiling. Decisive for the allocation is the starch content of the potato and in addition to the potato variety, it is above all dependent on solar radiation and precipitation. Potatoes are generally a very safe product because they grow in the soil and contain almost no residues. Did you know that the type designation of the potatoes can be fixed to their packaging? A green packaging stands for type A and thus for solid potatoes, a red potato symbolizes type B and thus predominantly hard-boiling potatoes. The color blue looks for type C and thus meal-boiling potatoes. Incidentally, it takes about ten years to grow and bring to market a new type of potato with specific cooking characteristics, color or shape.
I actually like to buy my potatoes fresh from the farmer's market. They are then usually neither pretreated for storage nor color-coded, but are usually still neatly dirty and not necessarily EU-compliant in size and shape. But they taste very good! And that's why I have an incredibly delicious recipe in my luggage! I have used large, firm Sieglinde potatoes from the market.
Recipe for Potato Samosas menu with two dips and lassi
Potato Samosas are part of the typical Indian cuisine and are known there as rest and street food. These are fried dumplings, for example filled with cooked potatoes and spices and served with different dips. I met Samosas through a former colleague. He was an Englishman and brought homemade samosas with minzdip for every birthday and gave me his recipe. Unfortunately, he died almost a year ago and now I come to imitate his recipe. What he has never revealed, is how complex the production of samosas actually is ... I was some time in the kitchen, but do not let it scare you - the work is really worth it. This was one of the tastiest dinners in a long time!
The Samosas are in their classic shape and with The potato filling is vegan and tastes so delicious, because they are wonderfully spicy flavored. In India, chutneys are enough for dipping and I opted for a fresh green herb chutney with chili, coriander and mint. There is also a cucumber mint raita as a side dish and a mango lassi. Together this is simply an unbeatable combination of sweet and sour, mild and spicy, warm and cold.Then prepare the Cucumber Mint Raita strong> first, as it should be in the fridge for at least one hour. Then prepare the green herb chutney and also keep it cool. Next, prepare the Samosa dough and let it rest. In the meantime, prepare the potato-samosa filling . Preheat the oil while folding the dough . While the samosas are baking, make the mango-lassi . So you do not have long waiting times and can serve everything at the same time.
And now have fun trying and enjoying!
Potato Samosas with Green Herb Chutney, Cucumber Mint Raita and Mango Lassi
for 2 large portions
Ingredients for the cucumber mint raita:
1/2 organic cucumber
200 g of creamy natural yoghurt (at least 3.5% fat)
1 tbsp fresh, chopped Mint
1 Tl lemon juice
1/4 Tl ground cumin and ground coriander
fine sea salt, freshly ground black pepper
Wash the cucumber thoroughly, but do not peel. Cut out quarters and the core housing. Rub the cucumber coarsely on a grater. Sprinkle with a little salt, let it steep for 10 minutes and squeeze out the spilled water in a sieve. Press the cucumber pieces thoroughly with kitchen paper again.
Place the yoghurt in a bowl, add the cucumber pieces and stir in the mint. Add lemon juice and spices, season to taste with salt and pepper and let the Raita soak in the fridge for at least one hour before serving.
Ingredients for the green herbal chutney:
2 green chili peppers (pepperoni)
2 cm of fresh ginger
5 large leaves of mint
1/2 bunch of cilantro juice of 1/2 lemon and 1/2 tsp sugar of sea salt
Wash, halve and core the chili. Peel the ginger and cut into pieces. Add together with the mint and coriander (leaflets and stems), the lemon juice, sugar and salt in a multi-sizer or lightning hacker and process into a not too fine chutney. Possibly. Add a little water to thin the herb chutney.
Ingredients for the potato samosas:
For the dough
200 g wheat flour (type 405)
1/2 tl salt
2 tablespoons sunflower oil - 80-100 ml water
500-750 ml sunflower oil for frying
Flour, Add salt and 2 tbsp oil to a mixing bowl and knead into a smooth, smooth dough with the mixer or dough hook of the hand mixer adding the water.450 g) - juice of 1/2 lime
1 tbsp freshly chopped cilantro leaves
sea salt, freshly ground black pepper
sunflower oil for frying
preparation of filling em>
Boil the peas in plenty of salted water for 3 minutes, drain and quench with cold water. Set aside.
Peel the onion and finely dice. Halve chili and core and dice very finely. Peel the ginger and also dice it very finely.
Heat some oil in a large pan to medium temperature and fry the onion, chilli and ginger cubes for a few minutes until the onions become glassy.
The mixture then with the curry Sprinkle the spices and lightly fry them while stirring.
Meanwhile, peel the potatoes and cut into pieces. Add the potatoes to the pan, add a little water and heat the potatoes. You should not fry and crispy, so rather pour some water, so they really only heated and not tanned. Crush with a potato masher, while still smaller pieces to recognize.
Add the peas and continue to braise for 1-2 minutes.
Remove the pan from the stove, mix in the lime juice and the chopped cilantro and all with little Season the salt and pepper.
Preparation of the samosas:
Put the oil in a high pot and heat to 180 ° C. I've set my induction hotplate accordingly, but you can also work well with a thermometer or sugar thermometer.
Divide the dough into 5 equal pieces and shape them into balls. Roll out each ball on the lightly floured surface to a wafer-thin circle. Halve the circle lengthwise in the middle and transfer both dough halves into a kind of wafer bag - always brush the edges with a little water and "stick together" well. I found this picture folding guide very helpful: folding the samosas.
Take the dumplings like a waffle bag and carefully dilate the dough with your fingers. Remove about 2-3 tablespoons of the filling and carefully pour into the pastry bag, gently pushing it downwards. The dough pieces are initially inconspicuous and the potatoes are too much, but that is deceptive - it fit a good 2-3 El in a dumpling! Press the filling down well and brush the opening again with a little water, then double-fold and press firmly with a fork.
Let the fully-folded samosas slide into the hot oil and fry each side for about 2-3 minutes until golden brown. Depending on how many samosas you are deep-frying (I added a maximum of 3 at a time to the oil), it may take a little longer for the oil to reach the temperature again and the samosas to be golden brown and crispy.
Drain on kitchen paper and serve lukewarm with the side dishes and lassi.
Ingredients for the mango Lassi:
300 g of creamy natural yoghurt (at least 3.5% fat)
150 g of cold water
1 ripe mango, peeled and cut into pieces each 1 pinch of cinnamon powder, ground cardamom and ground coriander
Place all ingredients in blender, Blender or Thermomix and simmer for about 30-60 seconds at high Gesc stir to a creamy lassi. Serve immediately.
The lassi is said to have a neutralizing effect on the dish and not necessarily taste sweet.