I usually talk about my food intolerance to solanaceae: tomatoe, pepper, potatoe, eggplant and tobacco. And all their derivative products, of course. That means that a lot of the best dishes in the world would kill me. But that doesn’t make me stop cooking them.
It’s a challenge for me to cook blindly, without tasting the food. I have to even use gloves when I’m touching pepper or tomatoe.
Samosas, a traditional Indian dish, have two of my kryptonites: pepper (chillies) and potatoe (a lot of potatoe). It’s been hard to cook, I tried to semell the salt but it’s impossible. Luckily, I discovered muy intolerance four years ago and I’m used to calculate some ingredients whitout tasting the dish. The result: highly succesful.
Ingredients
DOUGH
- 250 grams whole-wheat flour
- 1 1/2 tsp. Carom Seed (Ajwain)
- tsp. Baking powder
- 1 tsp. salt
FILLING
- 4 tbsps. Olive oil
- Warm Water (8-10 tbsps. maybe more)
- 2 tbsps. olive oil
- tsp. Cumin seeds
- 1 medium onion, dized
- 2 cm ginger, finely chopped
- 1 green bird’s eye chillies, finelly chopped
- 1 tsp. Turmeric
- 1 tsp. ground cumin
- tsp. Amchoor
- tsp. Garam Masala
- 2 big potatoes
- 1 glass of water
- 100 grams Green peas
- Juice from ½ lemon
- Salt
- A handful Cilantro, finely chopped
Instructions
DOUGH
- Mix flour, salt, baking powder and carom seeds in a big bowl.
- Add the olive oil and make a crumble using your hands.
- While mixing, add water little by little until you get a compact dough, similar to bread dough.
- Put the dough into a floured table and knead.
- Wrap it with plastic wrap and let it sit for 1 hour or overnight.
FILLING
- Cook the potatoes but not too much, they mustn’t be too soft.
- If you use fresh peas, cook them slightly.
- In a frying pan, putt he olive oil with the cumin seeds. When they start to sizzle, add the onion. Cook until onion is soft.
- Add chillies, ginger, garam masala, cumin, amchoo and turmeric and cook at medium heat for a couple of minutes.
- Add potatoes and peas. When potatoes start to fry, add a glass of water. Cook until the potatoes are soft.
- Turn off the heat and season with lemon juice and salt to taste.
- Slightly smash the potatoes and spread cilantro on top.
ASSEMBLY
- Knead the dough in a floured countertop.
- Divide the dough in 6 equal parts. Take one and wrap in plastic the others until you use them.
- Make a ball with the dough. With a rolling pin, roll out the dough into a circle shape. Cut a circle with the size of a cereal bowl and cut it in two halves.
- Make a cone shape using the straight (the cut one) part (look at Figure1).
- Fill the cone with the potato filling and seal the edges with some water in your fingers.
- Repeat the process with the rest of the dough.
- Fry both sides until samosas get brown.
