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Veggie Samosas

Classic and exotic empanadillas

Stuffed with vegetables, veal, chicken, lamb or cheese, samosas are typical of South Asian cuisine. The most authentic recipe of these triangular empanadillas is made up of potato, peas and a wide palette of spices that transport the diner to India or Pakistan, the kings in the use of condiments.

Spices play an important role in the kitchen, as they can change a dish with just adding a pinch of cumin, Ras el Hanout, used in Moroccan tajins, or a touch of chili, if you want a spicy result.

Immerse yourself in a sea of ​​new flavors with these crispy samosas together with a tomato and garlic chutney accompanied by a refreshing S.Pellegrino and a cold white wine.

Samosas vegetales
Veggie Samosas

Ingredients for 24 samosas

For the filling

  • 600 g of boiled potato without skin
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 4 cloves of garlic
  • 2 tablespoons grated ginger
  • 100 g of peas
  • 1 small green chile
  • 1 teaspoon of each of these spices: turmeric, sweet paprika, white pepper, Ras el Hanout, ground chili and mango powder
  • Pinch of salt
  • 3 tablespoons of chopped cilantro

For the tomato and garlic chutney

  • 2 ripe tomatoes
  • 8 cloves of garlic
  • 50 ml of water
  • 2 spoons of olive oil
  • 1 teaspoon coriander seeds
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 1 teaspoon coriander powder

For the dough

  • 450 g of wheat flour
  • 15 g of sunflower oil
  • 160 g of water
  • A pinch of salt and cumin seeds

Step by Step Directions

  1. Directions to make the filling. Clean the potatoes well and cook them in water with the skin and salt. Let them cool down and peel.
  2. In a pan, add a drizzle of olive oil and lightly toast the cumin and coriander seeds. Add the chopped garlic cloves and the ginger.
  3. Add the peas and the chopped green chile. Saute quickly and add all spices.
  4. Remove the pan from the heat and mix it in a bowl with the crushed potato. Mix everything together with the cilantro. Let it cool down and fill the samosas.
  5. For the chutney. Place the garlics previously peeled and cut in half in a pot together with the tomato cut into irregular pieces. Add water and cook for 20 minutes over medium heat. Then, crush it.
  6. In a pan, add olive oil and coriander seeds. Toast them gently and incorporate the remaining spices and sugar.
  7. Add the tomato paste and garlic to the pan and reduce until a thick sauce is obtained. Let it cool down.
  8. For the dough. Mix the flour, sunflower oil and a pinch of salt and cumin. Knead with the help of a blender or by hand. Incorporate the water little by little.
  9. Allow the dough to cool down in the fridge for 15 minutes and divide it into 12 portions. Flour the counter and stretch it.
  10.  Cut into circles of about 15 cm in diameter. Cut this circles in half. Place the filling on one side, leaving a small edge to close it, lightly soak the corners and fold it. Press the edges and with the help of a fork, press them lightly.
  11.  Reserve them in the fridge covered. Fry in plenty of oil.

‘Harmonies in Flavors and Fragrances’. By Juan Muñoz Ramos.

The famous ‘Samosas’ are a very practical way of eating healthy and happy and they are easy, because inside we can put everything: vegetables, meats, etc.

S.Pellegrino y Sons de Prades
S.Pellegrino and Sons de Prades

In this case, we are talking about a vegetable filling with a touch of tomato and a strike of garlic, and I say “strike of garlic” because, depending on the culture, it increases or decreases in its proportion. In any case, we are talking about a tasty, exquisite and healthy dish that is also very practical to have at any time of the day.

We are talking about the elegance and flavor that simplicity can bring, and that is the case when we refer to S.Pellegrino water, accompanied by a singular white wine such as Sons de Prades, a Chardonnay with time in barrels from the cold land of La Conca, which is wrapped in the intense flavors of the countryside and the chutney thanks to the freshness provided by the bubbles of a water classified among the healthiest in its kind. We cannot ask for more.

Tips

  • You can make the filling a day before so it is very cold and it’s easier to assemble the samosas.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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