Molecular Gastronomy Samosa

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.

• 200g (7 oz) potatoes, peeled and diced 200g (7 oz) potatoes, peeled and diced
• 100g (3.5 oz) green peas 100g (3.5 oz) green peas
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tsp ginger, grated 1 tsp ginger, grated
• 1 tsp cumin seeds 1 tsp cumin seeds
• 1 tsp coriander powder 1 tsp coriander powder
• 1/2 tsp turmeric powder 1/2 tsp turmeric powder
• 1/2 tsp garam masala 1/2 tsp garam masala
• Salt to taste Salt to taste
• 10g (0.35 oz) butter 10g (0.35 oz) butter
• 10g (0.35 oz) vegetable oil 10g (0.35 oz) vegetable oil
• 10g (0.35 oz) all-purpose flour 10g (0.35 oz) all-purpose flour
• 100ml (3.4 fl oz) water 100ml (3.4 fl oz) water
• 10 sheets of edible film 10 sheets of edible film
• 50g (1.8 oz) tamarind chutney 50g (1.8 oz) tamarind chutney
• 50g (1.8 oz) mint chutney 50g (1.8 oz) mint chutney
• 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

1. 1.
   Boil the diced potatoes and green peas until tender. Drain and set aside.
2. 2.
   In a pan, heat the vegetable oil and butter. Add the cumin seeds and let them sizzle.
3. 3.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
4. 4.
   Add the coriander powder, turmeric powder, garam masala, and salt. Mix well.
5. 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.
6. 6.
   In a separate pan, prepare a roux by heating the all-purpose flour and butter. Cook until it turns golden brown.
7. 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.
8. 8.
   Cut the edible film into small squares. Place a spoonful of the potato and pea filling onto each square.
9. 9.
   Fold the edges of the film to form a small pouch, sealing the filling inside.
10. 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.