Crispy hot pockets stuffed with a sweet and spicy Carrot, Pea and Corn filling.
It seems that the weather has been playing hide and seek with me for the past month or so. But this weekend I was not going to let anything come in my way and enjoy the warm weather to the fullest. So I put a LAZBoy out on the patio and plopped my rear end in it. For company I had the all-time favorite combo of SAMOSA-CHAI (Tea and Samosas) of every Indian. These delicious hot pockets were filled with a spicy filling of carrots, peas and corn with the raisins thrown in for just a hint of sweetness.
For a sports-loving guy like me this week was going to be an absolute blast. First up was March Madness. I was watching the Elite Eights with a very heavy heart since my bracket got busted on the very first day (LAUGHS!!!) This time we had a family competition in which even my 6-month-old niece had a bracket. What made it even worse was the fact that my wife and mom who have no idea about basketball had brackets, which lasted longer than me. Wifey’s bracket go busted this week which was enough for me to celebrate (LAUGHS HARD!!!!) By the way it looks like my mom might win the whole thing!!!!
Next up was a huge cricket game between India & Australia with the winner qualifying for the semi-finals of the world championships. There is just no way I was going to watch a game of this magnitude without good food. With a blog name like samosastreet, it was obvious that samosas were the first thing to come to mind.
First I had to come up with the filling. I was in the mood for something unique but was too lazy to go out shopping for ingredients. This obviously meant I had to come up with something with whatever I had at home, which was carrots, peas and corn. As you can imagine that is not much so I decided to throw everything in the same pan and came up with these “VEGETABLE SAMOSAS”.
To make the filling heat oil in a non-stick pan on a medium heat and add cumin seeds and poppy seeds. When they splutter, add onions, ginger-garlic- green chili paste and saute until the onions turn transluscent. Mix in the carrots and cook till soft. Finally add corn and peas.
Now is the time to spice up the veggie mixture. So sprinkle in the dry masala powders: coriander powder, garam masala and dry mango powder (gives a nice tang to the filling. If you do not have it substitute lemon juice instead). This is the thing about having spices readily available. The right combo is going to impart a unique flavor to any dish.
Stir well frying for a couple of minutes. Add salt, and raisins. The raisins are what makes the filling different. It gives a touch of sweetness and balances out the flavor profile beautifully. In addition you can also add other nuts like cashews or almonds. Cook for few more minutes. Keep aside to cool.
Next up is the all important dough. You can find a step by step tutorial on the dough making process right HERE.
In a bowl mix all-purpose flour and salt. Add oil and mix until all the oil is well incorporated into the flour. Add water and knead into smooth firm dough. Wrap in plastic and let it rest for 20 minutes.
Divide the dough into equal portions. Roll into a disc and cut at the center to make two halves and apply water on the edges. Shape the dough into cones and stuff the mixture in it. Brush plain water around the top edge and seal shut.
Finally fry these little beauties till they are golden brown on both sides.
Now y’all must be wondering how my plan for enjoying my weekend turned out. Well I am going to describe that in one word “FLAWLESS”. It went like this
Warm Weather : CHECK
Make a bunch of samosas : CHECK.
India win the cricket game to advance to the semi-finals: CHECK
Bask in the glow of an India win on the patio with a good book and of course “SAMOSAS” : CHECK.
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- 1½ cup All-purpose Flour
- ¾ tsp Salt
- 2 tbsp Oil
- ½ cup Water
- 2 Carrots (shredded)
- ½ cup Green Peas
- ½ cup Corn
- 1 Small Onion (chopped)
- 1 tbsp Ginger, Garlic, Green Chili paste
- ½ tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Poppy Seeds
- 1 tsp Garam Masala
- 1½ tsp dry Mango Powder
- ½ cup Raisins
- 1 tbsp Oil
- Salt – to taste
- In a bowl mix all-purpose flour and salt. Add oil and mix until it is well incorporated into the flour. Add water and knead into smooth firm dough. Wrap in plastic wrap and let it rest for 20 minutes.
- Heat oil in a non-stick pan on a medium heat. Add cumin and poppy seeds.
- When they splutter, add onions, ginger-garlic- green chili paste and cook till the onions are transluscent.
- Add carrots and cook till soft. Now add corn and peas.
- Sprinkle in the coriander powder, garam masala and dry mango powder. Stir well for a couple of minutes.
- Add raisins and cook for 3-4 minutes. Season with salt. Keep aside to cool.
- Divide the dough into equal portions. Roll into a disc and cut at the center to make two halves Shape the dough into cones and stuff the mixture in them. Brush plain water around the top edge and seal shut.
- Fry the samosas till golden brown.