Blogging Marathon #28
Theme: Unique Samosas
Grown tired of making samosa dough and all that rolling for this week’s theme, I took a shortcut for today’s samosa. I used phyllo dough. Phyllo dough is used in Greek, Middle Eastern and North African countries for both sweet and savory pastries that can be either fried or baked. This paper thin dough usually has olive oil spread in between the layers. To indianize the use of this dough into a samosa, I used mustard oil instead. Another alternative would have been to use melted ghee.
To add a little protein making it a complete food, I added some chana vadi. This is a new ingredient for me. Vadi, sun dried chana (chickpeas) or moong dal vadi (sun dried moong beans) I recently discovered when a recipe I was using called for it. Cooked by frying for a few minutes in oil, it’s a quick way to add protein.
Yield: 28 samosas
2 tablespoons oil
1 onion, chopped
2 teaspoons ginger, grated
3 cups carrots, grated
1/4 cup golden raisins
1 teaspoon brown mustard seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon anardana powder (pomegranate)
1/2 teaspoon red chile powder (cayenne pepper)
1/3 cup methi leaves (fenugreek), chopped
2 tablespoons cilantro leaves, chopped
1/2 cup chana vadi
salt, to taste
12 extra thick phyllo sheets (if you are using regular phyllo instead of extra thick, you will need to use 5 sheets per layer instead of 3 per the instructions below)
oil for frying (if frying the samosas)
In a small pan, dry roast the mustard and fenugreek seeds. When the mustard seeds start to pop and fenugreek turn golden, turn off heat and let cool for 1 minute. Grind to a powder.
Heat 3 tablespoons oil in a skillet. Add chana vadi and cook for about 3 minutes, until golden brown. Grind coarsely, leaving chunky pieces.
Heat oil. Add onion and ginger and saute until onions are translucent. Add carrots, raisins, mustard-fenugreek powder, anardana, cayenne and salt. Cook for about 3 minutes, until carrots are cooked. Add chana vadi, methi and cilantro leaves. Stir to combine and cook for another 2 minutes.
Preheat oven to 375 F.
Phyllo dough dries out quickly. While assembling the samosas, keep the rest of the dough covered with a damp cloth.
Layer 3 sheets of dough, brushing mustard oil in between each layer. On the top layer, you only need to brush the oil at the edges.
Using a sharp knife, divide the sheet into 7strips.
Place a little of the filling on the bottom of each strip. Starting at the lower right hand side, fold point to point to form a triangle (see photos).
Repeat until all of the filling has been used up.
These can be either fried or baked. To fry, heat enough oil for deep frying. Fry 3-4 minutes, until golden brown.
To bake, preheat oven to 350 F. Line a cookie sheet with parchment paper. Place filled pastries on top and bake for 15 minutes.
Here is my Greek twist to the samosa, with the use of phyllo!
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