Saturday, January 25, 2014
I have declared my love for pizza on here before. But I have never professed my loved for samosas. Delicious little fried pastries filled with veggies and spices then dipped in flavorful chutneys. What's not to love? I am not a big fan of fried foods, but these are something special. I always order them at Indian restaurants and am heartbroken when I have share. So why would I not combine two of my culinary favorites?
This recipe makes 1 pizza.
2 russet potatoes, peeled and chopped
1 tsb vegan butter, divided
1 large carrot, peeled and chopped
1/2 cup frozen peas
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp coriander powder
1/4 tsp garam masala
1 tsp mango powder
Salt and pepper, to taste
1 ball of pizza dough, homemade or store bought is fine (try my recipe)
2 cloves of garlic, minced
1/4 tbs ginger, peeled and minced
4 tbs tamarind chutney (if you don't happen to have a mother-in-law who makes some, it's pretty easy to find in stores nowadays
Cilantro chutney (try my recipe)
Fill a large pot with cold water and add the potatoes.
Cover and bring to boil. Cook until the potatoes are soft enough for a fork to be easily inserted.
While that boils, in large skillet melt a little butter.
Add the chopped carrots. Cook until they begin to soften.
Add the frozen peas. Season with a little salt and pepper. Cook until heated through, then set aside.
When the potatoes are soft, drain well and set aside for the sec.
Return pot the potatoes boiled in the stove over medium heat, add the remaining butter and let it melt.
Add the cumin seeds and fennel seeds. Toast them for one minute.
Turn off the heat.
Add the potatoes back in and mash/mix in with the butter. Don't mash until totally smooth, leave some chunks.
Mix in the coriander powder, garam masala, and mango powder.
Stir in the peas and carrots.
Preheat the oven to 500 degrees.
Roll out your pizza dough into your desired shaped. Place it in a pizza pan.
Pre-bake the pizza crust into the oven 7-10 minutes, just until they are lightly golden.
Remove the crust from the oven and let it cool a bit.
Spread on the tamarind sauce.
Now glob on potato mixture. Spread it in an even, thick layer.
Next sprinkle on the minced ginger and garlic.
Bake for another 5-7 minutes, until the crust is golden.
Top with the cilantro chutney, and some extra cilantro if desired.
This was soooo good. We devoured the whole pizza pretty quickly. I just realized I need to make this for my soon-to-be son one day because it incorporates two of his heritages--Indian and Italian.