Recipe submitted by Dorothe and Billie
It is a great pleasure for us to take part in your contest. It was fun for Billie and I to share ideas, and to cook together. The basic recipe is your recipe, as it works so well, but we have made a “spicy but sweet” filling with only ingredients that we love (broccoli, mango and coriander leaves).
For the children, there was less chili (only one), but I would recommend to keep it to 2, because it gives a good balance with the mango.
Makes 8 samosas.
- 1/2 cup all purpose flour
- 1/2 tablespoon sooji (semolina flour)
- 1/4 teaspoon salt
- 11/2 tablespoons oil
- 1/4 cup minus 2 tablespoon lukewarm water
- 1 CUP BOILED AND ROUGHLY MACHED POTATOS
- 1 CUP BROCCOLIS (BOILED FOR ONE MINUTE THEN REFRESHED UNDER COLD WATER)
- 1/2 CUP FRESH CHOPPED MANGO
- 1 HANDFULL OF FRESH CORIANDER
- 1/2 teaspoon cumin seeds
- 2 chopped green chilies
- 1 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons oil
- Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed).
- knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
- Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.
- Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
- Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
- Add the potatoes and broccoli, and stir-fry for about 4 minutes. Stir in garam masala. Add the salt according to taste.
- Let the filling cool to room temperature. When cold, add the shredded mango and coriander leaves.
- Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
- Knead the dough for a minute.
- Divide the dough into 8 equal parts and make into balls.
- Roll each ball into 3/5 inch rectangles.
- Spread the paste lightly all along the sides and upper part of the rectangle.
- Put a big spoonful of filling on the lower side of the rectangle, and roll firmly, sliding the sides to imprison the filling. (it should look like a “nem”).
Continue filling the rest of the samosas.
- Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
- Place the samosas in the frying pan a few at a time.
- After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.