21 June 2014

Baked Beans Samosa

A can of baked beans in the larder is always a source of comfort and inspiration alike.
Had a spark today. ..how about a samosa :-)

Ingredients : (Makes 14 medium-sized samosas)

Filling :
Baked beans - 1 can
Potatoes - 3 (medium)
Jeera powder - 1 tsp
Chili flakes - 1 tbsp
Green peas - 1/4 cups
Roasted & crushed coriander seeds - 1 tsp
Salt to taste
Chopped coriander
Olive oil - 2 tbsps

Dough :
Maida (refined flour) - 2 1/2 cups
Ghee (clarified butter) - 4 tbsps
Ajwain (carom seeds) - 1 tsp
Salt to taste

Method :

1. Boil, peel and mash the potatoes.

2. Mix together maida, salt and ajwain. Add ghee and prepare a soft (but not stretchy) dough using a little water.  Cover with a wet muslin cloth and let rest for 15 minutes.

3. For the filling,  heat oil in a pan. Add the peas and cook for 2 minutes.

4. Strain the beans to separate the tomato sauce using a wide-eyed strainer. Add the beans alone to the pan.

5. Add salt to taste,  jeera powder, chili flakes and mix well. Add the mashed potatoes and mix again. Stir well to let the moisture evaporate.

6. Now add the crushed coriander seeds and chopped coriander leaves. Mix and let cook for 2 minutes. Remove from the flame and cool to room temperature.

7. Divide the dough into 7 equal rounds and the filling into 14 portions. Roll out one dough portion into a chapati and cut in half. Wet the edges with a little water. Fold into a cone and fill the stuffing. Make a small fold in the side facing the joint. This 'spinal bend' is very crucial for a healthy samosa !!!

8. Heat oil for frying. Deep fry the samosas in medium hot oil. Drain excess oil and serve hot.
Oh...and I didn't waste the strained tomato sauce :-). Added some salt, jeera powder, chili powder and a 1 tbsp tomato ketchup. Et alors ! A dip was ready......


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