Haute Cuisine Samosa

Ingredients

While the original Indian samosa is known for its street food appeal and rustic charm, the haute cuisine version elevates the dish to new heights. The pastry is lighter and more delicate, with precise layers that create a crisp and flaky texture. The filling is enhanced with luxurious ingredients such as truffle oil, foie gras, and delicate herbs, adding a touch of elegance to the traditional flavors. We alse have the original recipe for Samosa, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 tablespoon truffle oil 1 tablespoon truffle oil
• 100g foie gras, diced 100g foie gras, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (total), 10g (saturated)
• Carbohydrates: 40g (total), 3g (sugars)
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Drizzle in the olive oil and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, mixing until the dough comes together. Knead the dough for a few minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a skillet, heat the truffle oil over medium heat. Add the foie gras and cook until lightly browned. Remove the foie gras from the skillet and set aside.
4. 4.
   In the same skillet, sauté the onion and garlic until translucent. Add the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for an additional minute.
5. 5.
   Return the foie gras to the skillet and stir in the heavy cream. Cook for a few minutes until the mixture thickens. Remove from heat and stir in the fresh cilantro. Season with salt to taste.
6. 6.
   Divide the dough into small balls. Roll out each ball into a thin circle.
7. 7.
   Place a spoonful of the foie gras filling in the center of each dough circle. Fold the dough over the filling to form a triangle. Seal the edges by pressing with a fork.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the samosas in batches until golden brown and crispy. Remove from the oil and drain on paper towels.
9. 9.
   Serve the haute cuisine samosas hot, garnished with a sprinkle of fresh cilantro.

Treat your ingredients with care...

• Foie gras — Ensure the foie gras is diced into small pieces to evenly distribute the flavor throughout the filling.
• Truffle oil — Use a high-quality truffle oil to enhance the luxurious taste of the samosas.
• Fresh cilantro — Chop the cilantro just before adding it to the filling to preserve its vibrant flavor.
• Olive oil — Opt for a mild-flavored olive oil to avoid overpowering the delicate taste of the samosas.
• Ground spices — Toasting the ground spices in a dry skillet before adding them to the filling will intensify their flavors.

Tips & Tricks

• For a vegetarian version, replace the foie gras with diced mushrooms sautéed in truffle oil.
• Serve the samosas with a drizzle of truffle oil and a sprinkle of edible gold flakes for an extra touch of luxury.
• Experiment with different fillings such as lobster, crab, or black truffle for a truly extravagant experience.
• To achieve a perfectly flaky pastry, make sure the dough is rolled out thinly and evenly.
• If you prefer a healthier option, bake the samosas in a preheated oven at 200°C (400°F) for 20-25 minutes until golden brown.

Serving advice

Serve the haute cuisine samosas as an elegant appetizer at a dinner party or as a sophisticated addition to a gourmet tasting menu. Pair them with a delicate dipping sauce made from yogurt, mint, and a hint of lemon zest to complement the flavors.

Presentation advice

Arrange the samosas on a sleek white plate, garnished with microgreens and a drizzle of truffle oil. Create an artistic presentation by stacking the samosas in a pyramid shape or arranging them in a line with a decorative swirl of sauce.