Spicy Vegetable Samosa Pastel

Ingredients

In this fusion recipe, the traditional Brazilian pastel is transformed into an Indian fast food delight. The original pastel dough is used, but the filling is replaced with a spicy vegetable mixture inspired by Indian samosas. The spices and flavors are adjusted to suit the Indian cuisine, resulting in a unique and exciting twist on the classic pastel. We alse have the original recipe for Pastel, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Oil, for frying Oil, for frying
• For the filling: For the filling:
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup (75g) peas, cooked 1/2 cup (75g) peas, cooked
• 1/2 cup (75g) carrots, finely chopped 1/2 cup (75g) carrots, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt, to taste Salt, to taste
• 2 tablespoons oil 2 tablespoons oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 5g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour and salt for the dough. Gradually add water and knead until a smooth dough is formed. Cover and let it rest for 30 minutes.
2. 2.
   Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pan. Sauté for a minute until fragrant.
4. 4.
   Add the chopped carrots and cook for 2-3 minutes until slightly tender.
5. 5.
   Stir in the mashed potatoes and cooked peas. Mix well.
6. 6.
   Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix until the spices are well incorporated.
7. 7.
   Cook the filling for another 2-3 minutes, allowing the flavors to meld together. Remove from heat and let it cool.
8. 8.
   Divide the dough into small balls. Roll each ball into a thin circle.
9. 9.
   Place a spoonful of the vegetable filling in the center of each dough circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.
10. 10.
    Heat oil in a deep pan or fryer. Fry the pastels until golden brown and crispy on both sides. Drain on a paper towel to remove excess oil.
11. 11.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable.
• Peas — If using frozen peas, thaw them before adding to the filling.
• Cumin powder — For enhanced flavor, lightly roast the cumin seeds and grind them into a powder.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is hot enough before frying the pastels.
• Experiment with different spices and add a touch of garam masala for an extra flavor kick.
• Serve the Spicy Vegetable Samosa Pastels with mint chutney or tamarind chutney for a delightful dipping experience.
• If you prefer a spicier filling, increase the amount of red chili powder according to your taste.
• These pastels can be prepared in advance and frozen. Just thaw and reheat in the oven for a quick snack.

Serving advice

Serve the Spicy Vegetable Samosa Pastels as a delicious appetizer or snack. They can be enjoyed on their own or paired with chutneys for dipping. Garnish with fresh cilantro for an added burst of freshness.

Presentation advice

Arrange the golden-brown pastels on a platter, garnished with sprigs of fresh cilantro. Serve them alongside small bowls of mint chutney and tamarind chutney for a visually appealing and flavorful presentation.