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Recipe
Molecular Gastronomy Samosa
Samosa Reimagined: A Molecular Gastronomy Twist
4.7 out of 5
In the realm of molecular gastronomy, we bring you a unique take on the classic Indian samosa. This avant-garde version combines the traditional flavors and textures of a samosa with innovative techniques and presentations. Get ready to embark on a culinary adventure that will surprise and delight your taste buds.
Metadata
Preparation time
30 minutes
Cooking time
15 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if butter is substituted with plant-based butter), Gluten-free (if using gluten-free flour)
Allergens
Wheat (if using regular flour), Soy (if using soy-based butter)
Not suitable for
Meat-based diets, Dairy-based diets, Nut-free diets, Soy-free diets, Paleo diets
Ingredients
While the traditional Indian samosa is known for its crispy pastry shell and savory filling, this molecular gastronomy adaptation focuses on deconstructing the elements of a samosa and presenting them in a visually stunning and interactive way. The flavors remain true to the original, but the textures and presentation are elevated to create a truly extraordinary dining experience. We alse have the original recipe for Samosa, so you can check it out.
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200g (7 oz) potatoes, peeled and diced 200g (7 oz) potatoes, peeled and diced
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100g (3.5 oz) green peas 100g (3.5 oz) green peas
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 tsp ginger, grated 1 tsp ginger, grated
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1 tsp cumin seeds 1 tsp cumin seeds
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1 tsp coriander powder 1 tsp coriander powder
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1/2 tsp turmeric powder 1/2 tsp turmeric powder
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1/2 tsp garam masala 1/2 tsp garam masala
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Salt to taste Salt to taste
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10g (0.35 oz) butter 10g (0.35 oz) butter
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10g (0.35 oz) vegetable oil 10g (0.35 oz) vegetable oil
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10g (0.35 oz) all-purpose flour 10g (0.35 oz) all-purpose flour
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100ml (3.4 fl oz) water 100ml (3.4 fl oz) water
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10 sheets of edible film 10 sheets of edible film
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50g (1.8 oz) tamarind chutney 50g (1.8 oz) tamarind chutney
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50g (1.8 oz) mint chutney 50g (1.8 oz) mint chutney
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Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat: 8g (Saturated Fat: 2g)
- Carbohydrates: 40g (Sugars: 5g)
- Protein: 5g
- Fiber: 6g
- Salt: 1g
Preparation
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1.Boil the diced potatoes and green peas until tender. Drain and set aside.
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2.In a pan, heat the vegetable oil and butter. Add the cumin seeds and let them sizzle.
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3.Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
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4.Add the coriander powder, turmeric powder, garam masala, and salt. Mix well.
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5.Add the boiled potatoes and green peas to the pan. Mash them lightly while mixing with the spices. Cook for 2-3 minutes. Remove from heat and let it cool.
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6.In a separate pan, prepare a roux by heating the all-purpose flour and butter. Cook until it turns golden brown.
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7.Slowly add water to the roux while whisking continuously to avoid lumps. Cook until the mixture thickens to a sauce-like consistency. Remove from heat and let it cool.
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8.Cut the edible film into small squares. Place a spoonful of the potato and pea filling onto each square.
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9.Fold the edges of the film to form a small pouch, sealing the filling inside.
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10.Serve the samosa pouches on a plate, drizzled with tamarind chutney and mint chutney. Garnish with fresh coriander leaves.
Treat your ingredients with care...
- Edible film — Handle the edible film with care to avoid tearing. Keep it away from moisture until ready to use.
Tips & Tricks
- To add an extra crunch, you can lightly toast the edible film before filling it with the potato and pea mixture.
- Experiment with different shapes and sizes for the samosa pouches to create a visually appealing presentation.
- For a burst of flavor, sprinkle some chaat masala on top of the samosa pouches before serving.
- If you prefer a spicier version, add a finely chopped green chili to the filling mixture.
- Serve the samosa pouches with a side of yogurt raita for a refreshing contrast.
Serving advice
Serve the molecular gastronomy samosa as an appetizer or as part of a tasting menu. Encourage your guests to interact with the edible film pouches and explore the explosion of flavors and textures within.
Presentation advice
Arrange the samosa pouches on a sleek, modern plate. Drizzle the chutneys in an artistic manner, creating swirls or dots around the plate. Garnish with fresh coriander leaves for a pop of color.
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