Middle Easterns, East Kenyans, Indians, Iranians, South East Asians and more people in the world eat the Samosa. It is quite the universal snack. Not the healthiest of snacks, but tastiest for sure, this snack or this appetizer hits all the spots in terms of exciting our taste buds.
I often dabble with variants for the filling which goes in centre of the samosas. It lends a sense of intrigue when you bite into a pocket. I also like to make them small, more cocktail-ish than snack-ish. The skin of the samosa if thin makes it far more palatable than when it is thick. In this recipe I have used mushroom and peas to make the filling and kept the flavours peppery.
My food word for this recipe would be cocktail-ish.
When you go out shopping look for;
All purpose flour
The recipe would be;
First let us make the dough. Take two cups flour and sift it. Add half tsp salt and half tsp baking powder. Mix with a spoon and fold it all in. Now add water and make dough kneading it as you go along. Cover with a wet cloth and set it aside.
Now finely chop about three hundred grams of button mushroom and blanch half a cup of peas. In a tbsp of warm olive oil toss in the mushroom and peas and sauté gently. To flavour add a tbsp of black pepper powder and salt to season. Remember mushroom is a tad bit naturally salt. This is your filling. Allow it to rest and come to room temperature.
Now make small dough balls. Roll them out to three inches diameters flat discs. Cut through centre and make equal halves. Now hold each flap inside your forefinger and thumb and make a triangle. Gently seal the side; you do not need a sealant. The dough sticks automatically. Fill the three dimensional triangle with the filling. Seal the top flat part gently. You can use a touch of water to seal the top.
Fry to light gold. Enjoy with a sweet chilli sauce.