Monday, 18 April 2016

Samosas with a twist



Samosa is a deep fried Indian snack. It is mostly in a triangular form and it can be filled with either potatoes and peas or there are also non vegetarian versions available. I make it of course the vegetarian version and not the deep fried one but the backed one. This one is super simple to make.


Ingredients
  • 1 rectuangler puff pastry
  • 500 gms boiled potatoes
  • handfull of frozen peas
  • 1 red onion, finely chopped
  • 1 green chili, finely chopped
  • handful of fresh Coriander leaves
  • 1 tsp, grated ginger
  • 2 tsp oil
Spices
  • 1 tsp salt or to taste
  • 1/2 tsp red chili powder
  • 1/2 tsp mango powder (amchoor powder)
  • few shakes of black pepper powder
  • 1 tsp of pomegranate powder

Method:
  1. Boil the potatoes in their jacket and let them cool. Peel them and mash them roughly with hand and keep them aside.
  2. Heat oil in a pan, add the onions and let them cook until they are golden. Add the green chili, peas and ginger. Cook for 2-3 minutes.
  3. Add the boiled and mashed potatoes and sprinkle all the spices on top of them.
  4. Mix everything in the pan together and cook the whole thing on medium high heat for about 3-4 Minutes.
  5. Let it cool.
  6. Preheat the oven for 10 minutes on 200°
  7. Take a baking tray lined with baking paper and spread the pastry on it.
  8. Put the potatoe filling on the edge of the pastry and roll the whole thing like a swiss roll cake.
  9. Cut some slits around 3 cms apart and bake it in the preheated oven for about 12-14 minutes. I do it this way in a roll form and because of the slits the potatoes get a bit brown or crisp after baking and its easier to cut it into pieces. But you can also do it very well in a samosa or a Croissant form. Serve it for a small lunch with a salad or it goes great at tee time too.
  10. Serve it with mint-chutney or Tomatoe Ketchup or both. 

   

    

TIP

The filling can also be used to make the conventional samosas-by-batto-bua(self made dough and then fried). These ones tastes amazing but not everyone likes to fry now-a-days and time is a factor too.

While putting the filling on the pastry make sure its cool otherwise the dough will start to soften and this will make it harder to handle.
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