Sweet Potato-Edamame Mini-Samosas
2 tablespoons oil
1 small yellow onion, finely diced (about 1 cup)
2 cloves garlic, minced
1 or 2 jalapeños, finely diced
2 teaspoons fresh ginger, minced
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon turmeric
1/8 teaspoon cinnamon (optional)
1 medium sweet potato, about 3/4 pound, peeled and diced to 1/2 inch
2 small potatoes, about 3/4 pound, peeled and diced to 1/2 inch
3/4 cup shelled edamame (if frozen, no need to thaw)
1/2 cup water
3/4 teaspoons salt
1/2 teaspoon amchoor powder or 1 tablespoon lemon juice
1 package wonton wrappers
Heat oil in a large, deep skillet with a lid. Add onion and cook over medium-high heat until onion is just becoming tender. Turn heat down and continue to cook until onion is soft and starting to brown, 7-10 minutes. Turn heat back to medium, add garlic, jalapeños and ginger and cook 2 minutes. Add cumin seeds, garam masala, turmeric and cinnamon and cook 1 minute.
Add sweet potatoes and potatoes, edamame and water. Bring to a low boil, reduce to a simmer and cover. Cook for 10-15 minutes until potatoes are tender. Remove cover and stir frequently while cooking remaining water off.
When excess water is gone from the pan, turn off heat and mash filling with a potato masher. Mash lightly, as you want to leave most of the edamame intact. Stir in salt and amchoor powder. Taste and adjust spices. Allow mixture to cool slightly.
Fill a small bowl with water. Lay out 8 or so wonton wrappers. If one side of the wrappers is heavily cornstarched, put this side down.
Place a level tablespoon of filling in the center of each wonton wrapper. Dip your finger in the bowl of water and run a bead of water along two adjacent sides of a wrapper. Bring the dry corner over to the wet corner and press together. Pick up samosa and press the edges together. Flatten slightly. Repeat with remaining samosas, then lay out more wrappers and continue.
At this point, you can freeze some or all of your samosas.
Heat oven to 375 F. Brush each samosa very lightly with oil on both sides. Place on a baking sheet and bake for 12-15 minutes, turning over once.
Serve with chutney.
Makes 48 samosas, 10-12 servings.