Monday, 13 April 2015

Baked vegetable curry samosas

It was not too long ago that I first heard the word "samosas". I clearly remember I had eaten them only once, in a restaurant, and I remember myself thinking it was not the next big thing for me. But I thought they offered a lot of possibilities. They were a bit too greasy and heavy for me then. The ones I had were fried, and their filling was a bit too heavy. I liked the idea, but while eating them, I was already making mental notes for the changes I would do in my head.

And no, my first impulse was not making samosas. My first idea was to make vegetable pies. I had bought two types of dough: brik pastry and philo pastry, and I had quite a clear idea on what to do until I saw a dish like the one I had though of, made by another blogger for the same contest.
Yes, we have similar ideas. Yes, almost everything hs already been invented.

So making a virtue of necessity I though I had to go a step further with the vegetables and pastry, and I remembered those samosas, and in that same moment I decided that my samosas would be good, very, very  good.

To get started, I was going to put vegetables in the filling. No hummus, or other legumes. And finally, the dough had to be golden and crisp, but not fried. Should be lightly toasted and dissolve in the mouth as a wafer.

And inside, vegetables, spicy and crunchy. Some sesame seeds to add even more crunch, and some curry to decorate the plate and is all that is needed to enjoy the vegetables differently.

Baked Vegetable Curry Samosas

Ingredients: (for 8 samosas)

4 sheets of brik pastry
1 eggplant
1 onion
1 zucchini
1 red pepper
1 green pepper
1 or 2 teaspoons curry

1/2 plain yogurt (or 75 ml of coconut milk)
A few drops of Tabasco (optional)
Sesame seeds


Cut all vegetables into medium pieces. Spread in a baking pan, sprinkle with salt, add a drizzle of olive oil and roast in the oven at 180 degrees until toasted. Turn over and repeat with the other side.

In a large skillet heat the yogurt (or coconut milk), add the curry, stir until dissolved. Add vegetables and cook with curry for 5 minutes over medium heat, to catch the flavors. Taste and add Tabasco if desired.

Mount the samosas following package directions so that they are triangular shaped. Place on a baking sheet covered with parchment paper or a silicone sheet. Preheat oven to 180 degrees, dipping slightly samosas, sprinkle with sesame seeds and bake for 7-8 minutes or until lightly toasted and crisp. Serve immediately.

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