Latvian-style Samosas

Ingredients

While the original Indian samosa is typically filled with spiced potatoes and peas, our Latvian adaptation incorporates a medley of locally sourced ingredients. We have replaced the traditional filling with a combination of sautéed mushrooms, onions, and cabbage, seasoned with Latvian herbs and spices. The pastry has also been modified to include a touch of sour cream, giving it a distinct Latvian flavor. 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 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (150g) mushrooms, finely chopped 1 cup (150g) mushrooms, finely chopped
• 1 cup (150g) cabbage, shredded 1 cup (150g) cabbage, shredded
• 1/2 cup (75g) onion, finely chopped 1/2 cup (75g) onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sour cream, water, vegetable oil, and salt. Knead the dough until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the mushrooms and cook until they release their moisture and start to brown. Stir in the cabbage and cook for an additional 2-3 minutes.
4. 4.
   Sprinkle the caraway seeds and dried dill over the filling mixture. Season with salt and pepper to taste. Remove from heat and let it cool.
5. 5.
   Divide the dough into small balls and roll each ball into a thin circle.
6. 6.
   Cut each circle in half to form semi-circles.
7. 7.
   Take one semi-circle and fold it into a cone shape, overlapping the edges. Seal the edges by brushing them with water.
8. 8.
   Fill the cone with a spoonful of the mushroom and cabbage filling. Seal the top of the cone by pressing the edges together.
9. 9.
   Repeat the process with the remaining dough and filling.
10. 10.
    Heat vegetable oil in a deep pan or fryer. Fry the samosas in batches until golden brown and crispy. Remove from the oil and drain on a paper towel.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure even cooking and distribution of flavors.
• Cabbage — Shred the cabbage finely to prevent it from overpowering the other ingredients.
• Sour cream — If using a plant-based alternative, choose one with a similar consistency to ensure the dough comes together properly.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the filling mixture.
• Serve the samosas with a dollop of Latvian sour cream or a tangy yogurt dip.
• If you prefer a healthier alternative, bake the samosas in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown.

Serving advice

Serve the Latvian-style samosas hot as an appetizer or snack. They pair perfectly with a refreshing cucumber salad or a side of pickled vegetables.

Presentation advice

Arrange the samosas on a platter and garnish with a sprinkle of fresh dill or parsley. Serve them alongside a small bowl of sour cream or yogurt dip for dipping.