In the winter months, when it gets dark early, we have some time to search the bookshelf inside the house. The children are enthusiastic about the old photo books. And in the midst of the colorful photos, memories of smells, tastes and experiences in distant countries are awakened. A good time to rummage in the spice drawer again to bring the currently rather reduced range of fresh, regional vegetables to your plate in a somewhat more varied and exotic way. I am thinking of a dear friend from India. An adorable person with whom I indulged in Indian food at a wedding last year. Samosas! We all agreed – a heavenly Indian invention! These baked dumplings with vegetable filling are often found as street food as a traveler and they taste a little different everywhere. Chetna encouraged me to do it myself. She is right! And their classic filling is also rich in spermidine.
A good source of spermidine is used as the basis for the filling: potatoes. Not to be missed are spermidine-rich peas, onions and spices. The rest can be modified as desired. For example, leeks, carrots and mushrooms (also very rich in spermidine!) go well with this. If you don’t like it that exotic, you can also use your favorite spice mixtures.
The triangular dumplings are originally baked fresh in fat, which really brings out the wonderful spices. If you want it to be lower in fat and less complicated, you can also do it in the oven.
Thanks Chetna for the motivation! Dhanyavaad!
- 250 g plain flour
- 1 tsp salt
- 60 ml vegetable oil
- Approximately 80 ml water
- 400 g of cooked potato, mainly firm or floury
- 100 g peas
- 1 onion
- 1 carrot big
- 100 g mushrooms
- Spices (curry mix, garam masala, cumin, coriander powder, possibly chilli)
For the dough mix flour, salt and oil well, then slowly add lukewarm water and knead firmly with your hands. The dough should not become too soft. Cover and let rest (at least 20 minutes).
Boil the potatoes, peel and, if possible, mash them hot. Boil the peas. Chop the onion finely and steam until golden yellow. Then add grated carrot and in small pieces chopped mushrooms. Add spices to taste. It can be rather spicy. Take away from the flame, add the peas and potatoes and mix well.
Making samosas (see also photos): Divide the dough into 6 pieces. Shape balls. Roll out each ball into a circle about 12-15 cm in diameter. Cut the circle in the middle. Brush the cut edge with water with one finger. Fold the half circle into a quarter circle and press the edges covered with water together. Hold the resulting „bag“ with the tip down in one hand and add a heaping tablespoon of filling. Brush the open edges with water at the top and press firmly together. A triangular dumpling is readyMaking to fry.
In total 12 samosas are formed in this way. You can fry the samosas in vegetable oil light brown. Or brush with oil and bake on a greased baking sheet at 180 ° C for approx. 20 minutes. Both taste great! Of course, the dough is a little looser when frying. And anyone who has ever eaten samosas in India must fry them!
If you look closely at the photos, you will have noticed that there are only 10 instead of 12 dumplings, since 2 had to be filled with jam for the complicated child. By the way, it wasn’t bad either.
Have fun trying and Namaste!