Amisha Dodhia Gurbani's samosa tart checks all the boxes: shareable, veggie-friendly, and easy to bake on store-bought puff pastry
Special EquipmentPurée chile, garlic, cilantro, mint, lemon juice, peanuts, salt, sugar, cumin seeds, and ¼ cup water in a blender, scraping down sides as needed, until very smooth. Set cilantro-mint chutney aside.Pierce potatoes all over with a paring knife and place in a medium saucepan. Pour in cold water to cover by 1". Bring to a boil and cook until potatoes are fork-tender, 18–20 minutes. Drain and let cool slightly. Rub off skins with paper towels; discard.
Excerpted from ‘Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine.’ Copyright 2021 Amisha Dodhia Gurbani. Reproduced by permission of the Countryman Press, a division of W.W. Norton & Company. All Rights Reserved.
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