Bavarian-style Samosa

Ingredients

While the original Indian samosa is typically filled with spiced potatoes and peas, our Bavarian-style samosa features a filling of sauerkraut, sausage, and cheese. This adaptation incorporates the beloved Bavarian ingredients to give the samosa a distinct flavor profile. Additionally, we have adjusted the spices to complement the Bavarian ingredients, creating a unique twist on the traditional samosa. We alse have the original recipe for Samosa, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 cup (200g) sauerkraut, drained 1 cup (200g) sauerkraut, drained
• 1/2 cup (100g) cooked Bavarian sausage, diced 1/2 cup (100g) cooked Bavarian sausage, diced
• 1/2 cup (50g) grated Bavarian cheese 1/2 cup (50g) grated Bavarian cheese
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 35g (2g sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the vegetable oil and mix until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it forms a smooth ball. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the sauerkraut, diced Bavarian sausage, grated Bavarian cheese, caraway seeds, paprika, salt, and pepper. Set aside.
4. 4.
   Divide the dough into small balls and roll each ball into a thin circle.
5. 5.
   Place a spoonful of the sauerkraut filling in the center of each dough circle. Fold the dough over the filling to form a triangle and seal the edges by pressing them together.
6. 6.
   Heat vegetable oil in a deep pan or fryer. Fry the samosas until they turn golden brown and crispy.
7. 7.
   Remove the samosas from the oil and drain them on a paper towel to remove excess oil.
8. 8.
   Serve the Bavarian-style samosas hot with your favorite dipping sauce or chutney.

Treat your ingredients with care...

• Sauerkraut — Make sure to drain the sauerkraut well to remove excess liquid and prevent the samosas from becoming soggy.
• Bavarian sausage — Use a fully cooked Bavarian sausage, such as bratwurst or weisswurst, for the filling.
• Bavarian cheese — Opt for a mild and meltable Bavarian cheese, such as Emmental or Bergkäse, to enhance the flavor of the samosas.

Tips & Tricks

• For a healthier version, you can bake the samosas instead of frying them. Brush them with oil and bake at 200°C (400°F) for 20-25 minutes, or until golden brown.
• Experiment with different dipping sauces, such as sweet mustard or horseradish sauce, to add a Bavarian twist to the flavors.
• If you prefer a spicier samosa, add a pinch of cayenne pepper or chili flakes to the filling mixture.
• Serve the samosas as an appetizer or as a main course with a side salad for a complete meal.
• These samosas can be prepared in advance and frozen. Simply fry or bake them straight from the freezer when needed.

Serving advice

Serve the Bavarian-style samosas hot as an appetizer or as part of a Bavarian-themed meal. They pair well with a variety of dipping sauces, such as sweet mustard, horseradish sauce, or even a tangy tomato chutney. Garnish with fresh herbs, such as parsley or chives, for an added touch of freshness.

Presentation advice

Arrange the Bavarian-style samosas on a platter, allowing their golden brown color to shine. Consider serving them in a traditional Bavarian-style beer garden setting, complete with rustic wooden plates and beer steins. Add a sprinkle of paprika or caraway seeds on top for a visually appealing presentation.