Directions
You ever sink your teeth into a vegetarian samosa and feel like you just hit the nitrous on your taste buds? Well, prepare to go full throttle! Today we’re not just talking about that flaky pocket of heaven filled with spices and everything nice. No, we’re taking this to a whole new gear by pairing that bad boy with wines and beers that’ll make your palate feel like it just completed a cinematic car chase—yeah, the kind with epic jumps, drifting corners, and an explosion or two. So tighten your seat belts, ’cause your kitchen is about to become the Daytona 500 of international flavors!
Ingredients
- 2 cups all-purpose flour (250 grams)
- 1/4 cup vegetable oil (60 ml)
- 1/2 teaspoon salt
- 1 cup boiled and mashed potatoes (200 grams)
- 1 cup boiled mixed vegetables (peas, carrots, green beans) (150 grams)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 tablespoon chopped ginger
- 2 green chilies, finely chopped
- Salt to taste
- Oil for frying
Directions
- Mix flour, vegetable oil, and salt to form a dough. Knead well and set aside.
- In a pan, heat some oil, and add cumin and mustard seeds. Once they pop, add the ginger and green chilies.
- Add the boiled vegetables, spices, and salt. Mix well.
- Roll out small portions of the dough into flat circles and cut them in half.
- Form each half into a cone and stuff with the vegetable mixture.
- Seal the edges and deep fry until golden brown.
Details
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 50 minutes
- Servings: Makes about 20 samosas
Wine & Beer Pairings to Make Your Palate Sing:
Wine
- Sauvignon Blanc: Consider this white wine the yin to your samosa’s yang. With its zesty acidity and herbaceous undertones, it practically begs to cut through that rich, spiced filling.
- Chenin Blanc: Ah, the underrated hero! Its bright apple and pear notes are just the zing your samosa needs to become a VIP at the flavor party.
- Gewürztraminer: Imagine this: every sip is a burst of lychee and rose, a perfect foil for the spicy, robust fillings of a well-made samosa. A real “spice whisperer,” if you will.
Beer
- Belgian Dubbel: With dark fruit flavors and spicy undertones, it’s like this beer was brewed in a monastery exclusively for samosas.
- Saison: A beer with pepper notes and a dry finish? Oh, it’s a match made in culinary heaven—like the Fred and Ginger of food and drink.
- Craft Pilsner: Let’s go back to basics, shall we? A local craft Pilsner offers a straightforward, no-frills approach to cleansing your palate between each bite.