Let’s travel to India with this recipe of Samosa’, the delicious typical wraps filled with potatoes, peas and spices!
Vegan and lactose-free recipe.
Samosa
Ingredients for 2 persons:
1 potato
1 handful of boiled green peas
½ Cayenne pepper
1 small spoon of curry (or better mixed spices for Samosas, if you can find them)
1 small spoon of turmeric
10 seeds of coriander
1 clove of garlic
Ginger
Olive oil
Fry oil
Ingredients for the dough:
140 g of flour
40 g of olive oil
30 g of water
½ small spoon of cumin seeds
½ small spoon of turmeric
Preparation:
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Put in a bowl flour, oil, water, turmeric and cumin seeds. Mix with hands until the dough becomes elastic. If you feel that it’s too liquid add a little bit of flour, otherwise if it’s too hard add some water.
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Put the dough aside and let it rest for 30 minutes.
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Boil the potato and peel it.
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Crush in a mortar the garlic clove, the coriander seeds and the ginger.
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Heat up a spoon of olive oil in a pan, add the crushed garlic and ginger, and the Cayenne pepper.
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Cook for 30 seconds and add the curry (or mixed spices), the green peas and the turmeric. Mix well and crush a little bit the peas with a spoon. When the mixture assumes a brown-red color remove the pan from the fire.
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Mix well in a bowl the smashed potato and the mixture of spices and green peas.
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Prepare small discs with the dough and fill them with the mixture of potatoes, spices and peas. You can wrap them as you prefer, in the traditional form or as empanadas. Close them by passing a wet finger on the borders.
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Deep fry the samosa en hot fry oil.
Tips:
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Serve the samosa hot and with sauces. In addition to the traditional Indian ones, I love them also with spicy sauce or Chinese sweet-and-sour sauce.
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Be careful with the Cayenne pepper, the mixture of spices can become easily very hot!