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Vadouvan Ace

Vadouvan Ace

Also known as:
French Curry Masala
Origin:
USA
Cuisines:
Indian, French
Taste Adventures:
Curries, Poultry, Lentils, Cauliflower, Roasted Vegetables, Popcorn, Lamb, Yogurt Dips, Squash, Rice Dishes
Ingredients:
Shallots, Garlic, Fenugreek Seed, Black Mustard Seed, Yellow Mustard Seed, Organic Cumin, Organic Turmeric, Coriander, Chile, Organic Nutmeg, Organic Black Pepper, Clove, Cinnamon, Cardamom, Palm Oil, Sea Salt

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Vadouvan Ace is a rich & bold blend of South Indian spices. This delicious and versatile seasoning can be enjoyed when making curries, seafood, chicken dishes, lamb, lentils, sauteed or roasted vegetables, egg dishes & even sprinkled on popcorn. See below for our delicious veggie samosas, which can also be made easily with store-bought wonton wrappers.

Vadouvan Veggie Samosa

For the filling:
1 pound peeled russet potato, boiled
1/2 red onion, chopped
1 clove of garlic, minced
1 inch chunk of ginger, grated
1 Serrano Chile, Minced
1/2 Cup frozen Green Peas
1 Handful Cilantro, Chopped
3 Tablespoons Oil
1 teaspoon Cumin Seed
1 teaspoon Chile Powder (such as Kashmiri)
(optional) 1 teaspoon Chaat Masala
1 Tablespoon Vadouvan Ace
Salt to taste

For the dough:
2 1/4 Cups Flour
1/2 teaspoon Baking Powder
1 teaspoon sugar
1 1/2 teaspoons Ajowan Seed
1 teaspoon Salt
5 Tablespoons Ghee
1/2 Cup Cold Water, or as needed
+Plus Oil for frying
(optional) Fresh green chile such as Serrano, slit down the side and fried for garnish
1/2 a lime for seasoning or serving garnish

To make home made samosa dough mix flour, baking powder, sugar, and salt. Thoroughly work in ghee with your fingertips until the flour is evenly saturated, then add the ajowan seeds. Add in water a little bit at a time and mix until a rough dough forms - you may need slightly more or less water. Cover the dough and set aside for 30 minutes, then knead it lightly for a few minutes and seperate out balls of dough about 2inches in size. Cover and allow these to rest another 10 minutes before rolling them out and cutting them in half. Make a cone from the half-circles of dough by folding the semi-circles in half up to the points and pinching the straight sides firmly together. You can wet the edges you are sealing for a tighter seal. After filling the cone, the rounded side can be folded over the top and sealed by wetting both sides of the dough, or you can make a paste from flour and a little water to use as a glue to hold the samosa wrapper tightly sealed.

Heat the 3 Tablespoons of oil in a skillet over medium high setting and toss in cumin seeds - they should sizzle a little. Stir in garlic, ginger, and green chile until cooked through, then add the onion and saute until translucent. Add Vadouvan Ace, chile powder, and the cooked potato. Mash with the back of your spoon so the potato chunks are no larger than about 1/2 inch pieces. Stir in frozen peas, chaat masala, and cilantro. Taste the mixture and add more salt or a squeeze of lime juice if desired. Fill into homemade samosa pockets or simply use store-bought dumpling/wonton wrappers for a crispy cocktail party snack. Fry at 350 degrees fahrenheit for about 4-5 minutes, or until golden brown. Serve with a fried green chile and a wedge of lime. Makes 10-12 standard samosas or 20-30 cocktail samosas.

Purchasing Options

Ground

Net Wt Container Price Qty
1.0 oz 1/4 Cup Glass Jar
$5.99
2.3 oz 1/2 Cup Glass Jar
$8.99
OR