A Simplified Samosa

I hate samosas. Well, that's a lie. I hate what the samosa has become. Much like everything else in our life, samosas too have become too big, too greasy, and all too common. The flaky shell and fresh potato curry filling of a well-made samosa have given way to a $3 fist-sized, semi-soggy sandbag.

My sister and I were reminiscing about how amazing samosas used to be, when she suggested this idea for a samosa...deconstructed.  It was brilliant! This "Simplified Samosa" contains all the elements of a traditional samosa, but they are all featured in a way that makes them appealing to the taste buds once again.

For Recipe (Click Read More)

(Prep time: 20 mins, Cook time: 30 mins-45 mins, Serves 3-4)

What you need:

For the "chips":

1. Plain flour - 1 1/2 cups (or you can use 1/2 cup whole wheat flour + 1 cup plain flour)
2. Caraway seeds - 1 tbsp
3. Cumin seeds - 1/4 tbsp
4. Red chilli powder - 1 tsp
5. Oil/ghee/butter - 1 tbsp, melted
6. Salt - to taste
7. Water - enough to make the dough
8. Olive oil, to brush

For the potato curry:

1. Potato - 2 cups, diced
2. Onion - 1 cup, diced
3. Peas - 1/4 cup
4. Ginger - 1 tbsp, grated
5. Garlic - 1 tbsp, grated
6. Garam masala - 1 tbsp
7. Turmeric - 1/4 tsp
8. 10 curry leaves
9. 3-4 green chillies, diced
10. Jeera - 1 tsp
11. Mustard seeds - 1 tsp
12. Salt - to taste
13. Cilantro - to garnish
14. Olive Oil - 1 tbsp

What you do:

Curry:

1. Quickly blanch the diced potatoes or put them in a microwavable bowl filled with salted water and nuke them for 3 minutes.
2. Heat the oil in a large pan on medium heat.
3. Add the curry leaves, turmeric, chillies, jeera and mustard seeds.
4. Add the ginger, garlic and garam masala and fry for a couple of seconds.
5. Add the onions and fry until translucent (don't brown them too much)
6. Add the potatoes and fry for a few minutes.
7. Add 2 tbsps of water, salt and a lid.
8. Turn the heat down to medium-low and cook until the pototoes are tender (10-15 minutes)
9. Add the peas and cilantro and let cool.

Chips

1. Preheat your oven to 375°F.
2. Spray a large baking sheet or use parchment paper.
3. In a mixing bowl, sift together the flour, salt, chilli powder, oil, cumin seeds and caraway seeds (AKA all the ingredients except water).
4. Add enough water to knead a firm dough ball.
5. Roll out the dough to a roti/tortilla thickness and cut out triangles or circles or whatever you want.
6. Place the chips on the paper and brush with olive oil.
7. Bake for ~10 minutes until golden brown. Flip them over, brush with olive oil and bake them for another 1-2 minutes.

*You can also deep fry the chips.

Done! Serve with mint and tamarind chutneys!