Nouvelle Cuisine Samosa

Ingredients

While the original Indian samosa is typically deep-fried and filled with spiced potatoes and peas, our Nouvelle Cuisine Samosa takes a lighter approach. We will bake the samosas to achieve a crispy texture, and the filling will consist of a medley of vegetables, herbs, and spices, creating a more vibrant and contemporary flavor profile. 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
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 cup (150g) mixed vegetables (carrots, bell peppers, peas, corn) 1 cup (150g) mixed vegetables (carrots, bell peppers, peas, corn)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (2g saturated)
• Carbohydrates: 35g (4g sugars)
• Protein: 5g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a mixing bowl, combine the all-purpose flour, olive oil, and salt. Mix well until the mixture resembles breadcrumbs.
3. 3.
   Gradually add water and lemon juice to the flour mixture, kneading until a smooth dough forms. Cover the dough and let it rest for 30 minutes.
4. 4.
   In a separate pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
5. 5.
   Add the mixed vegetables to the pan and cook until they are tender. Stir in the ground cumin, ground coriander, turmeric powder, chili powder, and salt. Cook for an additional 2 minutes.
6. 6.
   Divide the dough into small balls and roll each ball into a thin circle.
7. 7.
   Cut each circle in half and fold it into a cone shape, sealing the edges with water.
8. 8.
   Fill each cone with the vegetable mixture and seal the top.
9. 9.
   Place the samosas on a baking sheet lined with parchment paper and brush them with olive oil.
10. 10.
    Bake for 20-25 minutes or until the samosas turn golden brown.
11. 11.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• All-purpose flour — Ensure the flour is fresh and sifted to avoid lumps in the dough.
• Mixed vegetables — Use a combination of colorful vegetables for a visually appealing filling.
• Fresh cilantro — Chop the cilantro just before garnishing to retain its vibrant flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the vegetable filling.
• Experiment with different vegetable combinations to suit your taste preferences.
• Serve the samosas with a tangy tamarind chutney or a refreshing mint yogurt dip.
• If you prefer a richer flavor, brush the samosas with melted ghee instead of olive oil before baking.
• Make a double batch and freeze the unbaked samosas for future enjoyment.

Serving advice

Serve the Nouvelle Cuisine Samosas as an elegant appetizer at a dinner party or as a delightful snack for a special occasion. Pair them with a zesty dipping sauce to enhance the flavors.

Presentation advice

Arrange the baked samosas on a platter, garnished with fresh cilantro leaves. For an artistic touch, drizzle a vibrant sauce in a decorative pattern on the plate before placing the samosas.