Gridiron Grub: Samosa
Every culture has their own way of making a pocket of bread and filling it with all sorts of tasty goodness, whether vegan, pescatarian, freegan, flexitarian or unitarian. A samosa is a stuffed pastry popular in parts of Asia and Africa. I have had delicious versions with peas, lentils, ground chicken/beef and a whole lot more, here’s my take on one of the original hot pockets:
2 cups whole wheat flour
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons cold water
Sift flour in a mixing bowl then add oil until nice and crumbly
Add water and mix until you have a soft, pliable dough that you’ll work for 5-10 minutes
Form a doughball and after a quick coating of vegetable oil place it in plastic bag and set aside for about 30 minutes while you make your filling(s).
Knead again and divide into 8 portioned dough balls
Roll each ball out and cut in half with a sharp knife so you get a nice clean cut without pulling
Make a cone. Seal the edge with a little water on your fingers. Press the edges to seal.
Stuff the cone — like the Eagles D stuffed the Colts last week — and close the cone by the same method, with water
Bake the samosa until golden brown.
Since these were my first homemade samosas, I cheated and used curry paste for one of the fillings:
3 tbsp Green Curry Paste
1/4 cup coconut milk
1 cup button mushrooms
1/2 cup green peas
1 cup chopped cauliflower
1 cup diced paneer cubes
1 tsp sugar
I quickly sauteed the vegetables in some oil before adding the curry paste, sugar and coconut milk and then let that mixture reduce to a consistency I thought I could stuff into my dough, then added the paneer cubes
Typically samosas are served with chutney or other spicy/savory mixes but I just used a little sriracha .
Feel free to share your suggestions .
The beauty of such simple and time-tested dishes is that the variations are endless.