Potato-Edamame Samosas with Coconut-Mint Chutney

Another drooler adapted from Vegan with a Vengance. Not for those nights you're crunched for time, but worth every tasty moment.

Ingredients:

For the Dough
3/4 cup rice or soy milk
1/4 cup vegetable oil
1 Tbs apple cider vinegar
2 cups all-purpose flour
1 cup whole wheat flour
1/4 tsp turmeric
1/4 tsp baking powder
1 tsp salt

For the Filling
3 medium-sized russet potatoes, peeled and cut into 1-inch chunks
2 tablespoons vegetable oil plus extra for brushing
1 tsp cumin seeds
1 medium yellow onion, very finely chopped
1 cup shredded carrot
2 cloves garlic, minced
1 tbs fresh ginger, minced
1 tsp coriander
1/2 tsp ground turmeric
Pinch of cayenne pepter
1 tsp salt
Juice of 1 lemon
3/4 cup shelled frozen edamame (or green peas)

For the Chutney
1/2 cup coconut milk
1/3 cup fresh mint, finely chopped
1/3 cup fresh coriander, finely chopped
1 clove garlic, minced
1 tsp pure maple syrup
1 tsp fresh lime juice
1/4 tsp salt

Directions:

For the Chutney
Mix together all ingredients in a medium sized bowl and refrigerate for 1 hour. Serve at room temp.

For the Samosas

1. Boil potatoes until tender, 20-30 minutes. Remove, drain and set aside
2. Preheat oven to 400F

To make the dough

1. Pour the wet dough ingredients into a mixing bowl. Add 2 cups of flour, the turmeric and baking powder, stir.
2. Knead and gradually add remaining flour until dough is smooth, not sticky. (Should take about 10 minutes)
3. Cover with a wet cloth and set aside.

To prepare filling

1. In a large skillet over medium heat, heat oil and cumin seeds. Let seeds pop for about 1 minute.
2. Add onions and carrots. Raise heat to medium-high and saute 7-10 minutes, until the onion begins to brown.
   
3. Add garlic, ginger, coriander, turmeric, cayenne, salt and lemon juice and saute 1 minute more.
   
4. Add potatoes, mashing as you go.
   
5. Add edamame and mix well

Divide dough in half and roll on a floured surface until thin. Cut into circles with a 4-inch cookie cutter.

Place 1 1/2 Tbs filling into center of circle, dab the edges with water and fold over. Use thumb and forefinger along edge to seal.

To Bake:

Brush each side lightly with oil and place on a nonstick cookie sheet. Bake for 15 minutes, flip and bake for 10 minutes more.

Serve with Coconut-Mint Chutney