Summer is coming, although with so much rain it doesn’t seem so, so for this month we have prepared a recipe for spring samosas to keep Kapha under control taking into account Pitta, since some midday the heat is beginning to be felt too.
The samosas are traditional from South Asia, they are triangular pasties, which are often served with dressings. Our samosa of today will be filled with peas, potato and much more.
For the dough:
-wholemeal spelt flour
We start by taking a bowl in which we put the flour, hot water, salt and ginger powder Knead with the help of a wooden spoon. We end up pouring the oil and we continue kneading with our hands. The final dough must be smooth.
Wrapped in transparent film we let it rest in the fridge, minimum for 2 hours, but better if it is from one day to another.
After that time we leave the dough on the work table, floured, knead again, stretch with the roller, until leaving a thin dough, cut into long rectangular strips about 8 cm wide.
If you want to innovate you can add sesame seeds or flax seeds to the dough.
For the filling:
-curry or garam masala (Indian spices blend)
Boil the potatoes first. Then we stir-fry the cabbage, onions, the boiled potato, peas, some cooked chickpeas, a little curry, a pinch of cumin, salt and raisins to taste. Once everything has been cooked together, fill the pasta with the mixture and close it. With the oven preheated to 180º we put the samosas inside in the tray in the center and without gratin, approximately 20 minutes, or until they are done. Before putting them into the oven, we can varnish them with ghee.
If the weather is hot you can serve it with yoghurt sauce or tzatziki, also with a salad. If on the other hand it is raining then with tamarind sauce or hot sauce.
These samosas have protein, carbohydrates and vegetables, so they can be a complete meal, with essential nutrients. Just do it!