Samosa, a traditional Indian dish, as they do it at the Spica restaurant in Milan
- 500 g yogurt
- 300 g flour
- 300 g baked potatoes
- 100 g shelled peas
- 75 g chickpea flour
- 10 g clarified butter
- 5 g fresh ginger
- thyme seeds
- chilli powder
- turmeric powder
- fennel seeds
- mustard seeds
- curry leaves
- extra virgin olive oil
- peanut oil
FOR THE SAMOSA
Jumbled up the flour with 5 g of thyme seeds and 5 g of salt; add 100 g of warm water, 20 g of extra virgin olive oil and mix. Let the dough rest for 2 hours at room temperature.
Heat clarified butter and add the potatoes, chopped and a little mashed. Add chili powder, a pinch of turmeric and a pinch of salt, then the peas. Cook until the mixture is dry. Let it cool completely.
work again the dough, after resting. Divide it into 30 g portions and roll them out making them about 15-20 cm discs.
practice a cut in correspondence with the radius of the discs and wrap them in your hands, making them become cones: fill them with the mixture of potatoes and peas and close them, obtaining triangles. Seal the mouthpiece with a fork so that the filling does not come out.
Heat plenty of peanut oil for 2 minutes in a deep saucepan and cook the samosas on the stove for at least 45-60 minutes.
FOR THE SAUCE
Jumbled up yogurt with chickpea flour, a pinch of turmeric and salt.
Heat in a pan 50 g of extra virgin olive oil with some fennel seeds, chopped ginger, mustard seeds and curry leaves (those who do not find these ingredients, usually available in specialty ethnic shops, can flavor the sauce with their favorite spices) . Add the yogurt with the chickpea flour, a drop of water and cook over low heat, stirring, until a sauce is obtained. Complete it with a sprig of chopped parsley.
serve the samosas on top of the sauce, garnishing with mint, potato chips, pomegranate, balsamic vinegar, yogurt, aromatic leaves, sprouts.
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