Soulful Samosas

Ingredients

While the original Indian samosas are typically filled with spiced potatoes and peas, our Soulful Samosas take a departure from tradition. We infuse the filling with a medley of collard greens, black-eyed peas, and Cajun spices, giving it a distinct Southern flair. The pastry remains flaky and golden, providing the perfect vessel for this unique fusion of flavors. 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 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 cups (300g) collard greens, finely chopped 2 cups (300g) collard greens, finely chopped
• 1 cup (200g) cooked black-eyed peas 1 cup (200g) cooked black-eyed peas
• 1 teaspoon Cajun seasoning 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 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: 12g (2g saturated)
• Carbohydrates: 45g (4g sugars)
• Protein: 8g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add water, a little at a time, and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the collard greens to the skillet and cook until wilted. Stir in the cooked black-eyed peas, Cajun seasoning, paprika, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat and let the filling cool.
5. 5.
   Divide the dough into small balls and roll each ball into a thin circle.
6. 6.
   Cut each circle in half and fold each half into a cone shape, sealing the edges with water.
7. 7.
   Fill each cone with a spoonful of the collard greens and black-eyed peas filling. Seal the top of the cone by pressing the edges together.
8. 8.
   Heat vegetable oil in a deep pan or fryer. Fry the samosas until golden brown and crispy, turning them occasionally to ensure even cooking.
9. 9.
   Remove the samosas from the oil and place them on a paper towel-lined plate to drain excess oil.

Treat your ingredients with care...

• Collard greens — Make sure to remove the tough stems before chopping and thoroughly wash the leaves to remove any dirt or grit.
• Black-eyed peas — If using canned black-eyed peas, rinse them well before adding to the filling mixture.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or cayenne pepper to the filling mixture.
• Serve the samosas with a side of tangy tamarind chutney or spicy tomato salsa for an extra burst of flavor.
• If you prefer a healthier alternative, you can bake the samosas in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown.

Serving advice

Serve the Soulful Samosas as an appetizer or as part of a soul food feast. They pair well with a refreshing cucumber and mint raita or a zesty coleslaw.

Presentation advice

Arrange the samosas on a platter, garnished with fresh cilantro leaves. For an added touch, sprinkle some Cajun seasoning over the top for a pop of color and flavor.