Samosa Pizzas with Tamarind Date Chutney
Recipe from The Sexy Vegan's Happy Hour at Home, ©2013 Brian Patton. Published with permission from New World Library.
Visit your local (or internet) Indian market for a few of the ingredients needed to prepare these special pizzas.
DIRECTIONS - PREPARE THE CHUTNEY FIRST:
Remove pits and roughly chop the dates. In a small saucepan, combine all the ingredients and bring to a simmer over medium heat. Simmer for 10 minutes, or
until the dates are very soft. Transfer the mixture to a blender or food processor, and puree for 30 seconds, or until smooth.
MAKE THE PIZZAS:
In a medium pot, cover the potatoes with cold water and bring to a boil. Boil for 5 to 7 minutes, or just until fork-tender. Drain and let cool. Cut into bite-size pieces and transfer to a bowl. Toss the potatoes with one tablespoon of olive oil, the coriander, lime juice, scallions, chili powder, and a good pinch of salt and black pepper.
In a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add the ginger, cumin seeds, fennel seeds, and asafetida, and cook for 2 minutes. Add the garlic and cook, stirring often, for 2 more minutes. Add the potatoes and cook for 3 to 4 minutes, stirring occasionally. Add the peas and cilantro, and cook for 1 more minute, or until heated throughout. Transfer the potato mixture to a bowl and set aside.
Line a baking sheet with parchment paper. Lay the chapatis or whole wheat tortillas on the baking sheet. Spread the Tamarind Date Chutney on them, just as you would a pizza sauce, and top with the potato mixture. Bake for 5 to 7 minutes, or until the edges and bottom of the chapatis become crisp. Optionally, serve with a mint chutney and garnish with cilantro sprigs.
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Quote of the Month
"A man can live and be healthy without killing animals for food; therefore, if he eats meat, he participates in taking animal life merely for the sake of his appetite. And to act so is immoral."
—Leo Tolstoy, in Writings on Civil Disobedience and Nonviolence (1886)