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1
For the chutney: In a saucepan over medium heat, sweat the onions until softened, about 4 minutes.
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2
Add the green apples and reduce the heat to low and cook until the apples soften, about 5 minutes.
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3
Add the gari, sugar, cumin, and salt and pepper to taste.
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4
Once completely softened, it only takes a couple minutes, puree everything in a food processor.
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5
Set aside to cool.
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6
Once the mixture is cooled, add equal parts yogurt and puree again.
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7
The chutney can be refrigerated for up to 4 days.
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8
For the samosas: In a preheated saucepan over medium-high heat, add a little bit of vegetable oil and brown the chicken with the onions, garlic puree, cumin and chili flakes, about 15 minutes.
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9
The chicken will render liquid as will the onions.
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10
Once browned and fully cooked through, season with salt and pepper.
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11
Set aside to cool.
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12
Then, add the Asiago and sage.
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13
Set aside.
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14
Cut the spring roll wrappers in half, creating two long, rectangle-shaped strips.
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15
Using a pastry brush, place egg wash on the top half of the strip.
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16
Add about 1 tablespoon of the chicken filling to the bottom half of the strip (the half that does not have the egg wash).
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17
Starting at the bottom, fold the wrapper at a 45-degree angle, making triangles over and over as you work your way up, similar to folding spanakopita.
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18
Apply egg wash if needed to seal the edges once you are done folding the wrapper.
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19
Heat a deep pot with oil to 350 degrees F. Deep-fry the samosas until lightly browned and crispy, 3 to 4 minutes.
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20
Then drain on paper towels and season with salt and pepper while the samosas are still hot and wet.
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21
Serve the apple cumin chutney on the side with the samosas.
