Ethiopian Samosas with Plum Jelly Sauce

The perfect blend of spicy and sweet with a nice aromatic scent. These would be a perfect party appetizer!




Serves 12 ( 4 points + )


Topping:

• ½ c. plum jelly

Filling:

• ½ c. thinly sliced onion
• 3 c. red potatoes, cubed small
• 1 T. chili garlic paste
• 1 c. water
• ⅓ c. skim milk
• 2 tsp. lime juice
• salt to taste

Dough:

• 1 tsp. ground tumeric
• ½ tsp. ground ginger
• ½ tsp. ground cinnamon
• 1-½ c. flour
• ½ tsp. salt
• ¼ tsp. baking soda
• ¼ c. hot water
• 6 T. fresh lemon juice
• 7 tsp. canola oil, divided

To prepare filling, heat a large nonstick skillet. COat pan with cooking psray. ADd onion and potatoes and cook until onion is tender ( about 5 minutes). Add chili garlic paste, water and milk. Simmer until most of the liquid is dissolved and potatoes are tender. Add lime juice and salt. Partially mash potato mixture with a fork.

For dough, combine tumeric, ginger and cinnamon in a skillet over medium heat. Cook for 30 seconds. Remove from heat.

Mix flour, toasted spices, salt and baking soda in a food processor. Combine ¼ c. hot water, lemon juice and 1 T. oil in a bowl. Add the water mixture through the food chute with the food processor on, and process until dough forms a ball. Place dough in a bowl coated with cooking spray. Turn to coat. Cover with a towel and let rest for 10 minutes.

Divide dough into 12 equal pieces. Roll ( one at a time, while keeping the rest covered) into a 4 " circle. Place 2 T. filling in the center of circle. Moisten edges with water. Fold over to seal and crimp with a fork. Repeat for remaining samosas.

Heat 2 tsp. oil in a large nonstick skillet. Add 6 samosas to the skillet. Cook for 3 minutes on each side or until browned. Repeat with 2 more tsp oil and remaining 6 samosas. Drain on paper towels.

For topping, heat plum jelly in a saucepan until liquid. Place in a serving bowl and let cool for 5 minutes. Serve with samosas.

adapted from Cooking Light