Ingredients:
For the Potato Filling:
1 medium yellow onion, peeled and diced small
2 teaspoons black mustard seeds, toasted
1 teaspoon garam masala
1 teaspoon cumin seeds, toasted and ground
1 hot pepper of choice, seeded and minced
1 tablespoon grated ginger
¼ finely chopped cilantro
1 cup green peas
4 medium potatoes, diced, cut into ½-inch dice, boiled and mashed (peeling optional)
sea salt to taste
1 bunch chard leaves, whole
Coriander chutney
To Prepare the chard:
1. Prepare an ice bath by filling a large bowl with ice and cold water. Bring a pot of water, large enough to hold the chard leaves without bending them, to a boil. Add the chard leaves and blanch for 2-30 seconds. Submerge the softened leaves in the ice bath to stop their cooking, set them aside.
To Make the Potato Samosa Filling:
1. Place 1 teaspoon olive oil and the onion in a saucepan and sauté over medium heat for 7-8 minutes. Add 1-2 tablespoons of water at a time to keep the onion from sticking to the pan. Reduce the heat to medium-low and add the mustard seeds, coriander, garam masala, cumin, hot pepper, ginger, and cilantro. Cook for 4 minutes then remove from the heat. Add the peas and potatoes. Season with sea salt and mix well.
To Assemble the Samosas:
1. Preheat oven to 350 degrees.
2. Place a chard leaf on a flat surface. Spoon some of the potato mixture in the middle of the chard leaf. Fold the large end of the chard over the potato, then fold in the sides and roll up the samosa like a cigar. Place in a baking dish. Repeat with the remaining chard leaves. Pour a little water over the samosas and cover the dish with aluminum foil. Bake for 25-30 minutes, or until the chard leaves have wilted and are tender. Serve with coriander chutney.
Serves 4-6