Empanadas indiane

Ingredienti

• 4 potatoes (about 1 lb, 500-550 g)
• 2/3 cup peas
• 2 tbsp olive oil
• 1 tbsp fresh grated ginger
• 1 tbsp chili sauce, or a pinch of red chili flakes
• 1/2 tsp masala spice
• 1/2 tsp turmeric powder
• 1/4 tsp cumin powder
• 3/4 tsp salt
• squeeze lemon juice
• 1 tbsp chopped fresh cilantro (coriander)
• thawed empanada wrappers (12 oz or 360g)
• 1 tbsp flour
• 1/2 tbp water
• 1/4 cup vegetable oil (unless air frying, see notes)

Preparazione

1. 1

   Peel and dice potatoes, and boil until tender (20 minutes or so). Drain and mash.

2. 2

   Add the olive oil to a skillet, and sauté the ginger for a minute or so until fragrant, add all the spices and sauté another 30 seconds. Set aside.

3. 3

   To the mashed potatoes, add the chili sauce, sautéed ginger and spices, salt, coriander, lemon juice, and peas. Mix well to combine.

4. 4

   Fill each empanada or sambosa wrappers with a generous tbsp of potato filling, and seal dough with a little flour/water paste.

5. 5

   Fry in hot vegetable oil for 2-3 minutes a side until golden brown.