Samosas | Samose

A popular snack in India and a good idea for a party snack. This is a more European version – not so spicy, with popular veggies that are in season now and with a bit of cheating, when it comes to the pastry.

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Samose

Popularen prigrizek v Indiji in dobra ideja za prigrizek na zabavah. Tole je bolj evropska različica – z malo manj začimbami, s popularno zelenjavo, ki trenutno raste pri nas, ter z malo goljufanja pri testu.

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It is my boy’s birthday today! And they have a tradition to bring some food to work to celebrate. I was brainstorming the whole week what to make. I do not like store bought snacks – they are not personal and certainly not healthy (most of them). I knew I would make a cake and have decided to go with Raw Banana Cake.

For the salty part I wanted to do something that they can eat with fingers, something that is not to heavy, so they don’t fall asleep after and something simple to make. I remembered we had samosas on airport on our way back from Thailand. So I googled some recipes and made my own version, that is not so spicy and also kid friendly and quick to make, since I was quite busy with all preparations for his special day. Here is a quick tutorial on how to fold them.

On the pictures you can see homemade sriracha sauce. I will post recipe soon and link it here.

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For 50 samosas

1 pack of filo dough (300g)

2 tbs coconut oil

2 shallots

1 cup green peas (fresh or frozen)

1 zucchini

2 carrots

1/2 tsp masala

1/2 tsp curry powder

1 tsp parsley

salt to taste

1 tsp flour

1tbs water

 

Method

Cut all the veggies on small pieces – green pea size. Heat 1 spoon of oil in a bigger pan and saute the shallots in low heat. After 5 minutes add the carrots and some salt and cook for another 5 minutes. Meanwhile, put the spices on the veggies and add some salt. When carrots soften, add the remaining veggies and cook until everything is soft, but not too cooked. Taste it and add salt or any other spice if needed. Put aside to cool down to room temperature.

Preheat the oven to 175°C. In a small bowl mix some water with some flour to make sticky, glue like, dough. Cut the filo dough in stripes – they should be 5 cm x 25 cm or any other size in this ratio. Now fold the dough to make a pocket (see the tutorial) and fill with some veggies and fold to close it. Put some sticky flour dough to the end of filo dough and glue it to close the samosa.

Line the samosas on some baking paper on a tray, spread coconut oil on them and bake 15 minutes on one side, then 10 on the other. Serve with a chutney or hot sauce, hot or cold.

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Danes je rojstni dan mojega fanta! V službi imajo tradicijo, da prinesejo nekaj hrane za praznovanje. Ves teden sem premišljevala kaj narediti. Ne maram kupljenih prigrizkov – niso osebni in prav gotovo niso zdravi (večina od njih). Vedela sem, da bom pripravila torto in pdločila sem se za presno bananino torto.

Za slani del sem želela narediti nekaj, kar bi lahko jedli z rokami, nekaj, kar ni težko, tako da ne bojo zaspani in nekaj, kar je enostavno za narediti. Spomnila sem se, da sva na letališču na poti nazaj iz Tajske, jedla samose. Zato sem pogooglala nekaj receptov in je pripravila svojo različico, ki je manj pikantna in primerna za otroke in hitra, saj sem bila precej zasedena z vsemi pripravami za njegov posebni dan. Tukaj je hiter tutorial o tem, kako jih narediti (zlagati).

Na slikah lahko vidiš tudi domačo Sriracha omako. Recept objavim kmalu in ga prilepim tukaj.

Za 50 samos

1 zavitek vlečenega testa (300g)

2 žlici kokosovega olja

2 šalotki

1 skodelica graha (svež ali zamrznjen)

1 bučka

2 korenčka

1/2 žličke masale

1/2 žličke karija v prahu

1 žlička peteršilja

sol po okusu

1 žlička moke

1 žlica vode

 

Postopek

Razrežemo vse zelenjavo na majhne koščke – velikosti graha. Pogrejemo 1 žlico olja v večji ponvi in ​​prepražimo šalotko pri nizki temperaturi. Po 5 minutah dodamo korenje in malo solimo in kuhamo še 5 minut. Medtem, damo začimbe na zelenjavo in dodamo nekaj soli. Ko se korenje zmehča, dodamo preostalo zelenjavo in kuhamo, da se vsa zmehča, vendar ne razkuhamo. Poskusimo in solimo ali dodamo katero koli drugo začimbo, če je potrebno. Damo na stran, da se ohladi na sobno temperaturo.

Pečico segrejemo na 175 ° C. V manjši posodi zmešamo vodo z nekaj moke, da dobimo lepljivo zmes. Narežemo vlečeno testo na trakove – 5 cm x 25 cm ali večje/manjše, vendar v tem razmerju. Sedaj zložimo testo, da naredimo žep (glej tutorial) in napolnimo z zelenjavo in nato prepogibamo do konca testa. Na konec damo nekaj lepjive zmesi, da zapremo samoso.

Zložimo samose na peki papir na pladnju, premažemo z kokosovim oljem in pečemo 15 minut na eni strani, nato pa 10 na drugi strani. Postrezite s chutney-em ali pekočo omako, vroče ali hladno.

Yours truly, A.

 

 

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