Broccoli Samosas

Here’s wishing y’all a Happy and a Prosperous New Year. Although the new year has started all of us should definitely make it a point to carry over all the good things that we started from the past year. One such thing that I am going to keep doing for the rest of my life is to “MAKE SAMOSAS”. To me it is the perfect blank canvas which gives you the license to use any colors that you want. This time I have used the superfood BROCCOLI to make these mouthwateringly delicious and if I may say so HEALTHY “BROCCOLI SAMOSAS”.

After a whirlwind 2 months I can finally say that things have seemingly settled down for Maddy and I. Our apartment is setup nicely and a couple of four day weekends have allowed us to familiarize ourselves with the surrounding area somewhat sooner than expected. If you are coming from a place like Dallas then a small city like Birmingham might be a bit of a shock to people. I must say that this place does have a lot of good things going for it.

Before I digress too much I am going to quickly get back to the food. I have a simple rule as far as my blog recipes are concerned; if I cant think of a recipe, then I make SAMOSAS (LAUGHS!!!). Let me ask y’all; Who is not going to like a perfectly deep-fried hot pocket of deliciousness??? If I tell you that such a treat is filled with a spicy broccoli mixture then it might just appeal to the health nuts as well!!! Now that’s what I call a win-win for everyone involved. It is also the perfect food if you want to make them in advance and fry it just before the football game like I plan to do today. So let’s get cooking because I don’t want to miss my game (CHUCKLES!!!!)

A good samosa always starts with kneading the dough properly to get a smooth, flaky crust with no wrinkles whatsoever. 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 a firm dough. Wrap in clingfilm and let it rest for 20 minutes. Click HERE for the samosa assembly recipe.

Next comes the star of the show which is the filling. So cut the broccoli into florets and then pulse in a food processor for a few seconds.

Heat oil in a non stick pan on medium heat. Add cumin seeds. When they splutter,add onions, garlic and saute until the onions are golden brown. Then add all the dry masala powders: red chili powder, paprika and dry mango powder. Stir well for a couple of minutes. Add broccoli and cook until tender. Stir in mashed potatoes and garam masala and cook for 4-5 minutes. Season with salt and garnish with coriander leaves. Cool to room temperature.

Time to stuff the little babies and deep-fry them to deliciousness. 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 into the cone. Brush plain water around the top edge and seal shut. In a big frying pan add oil, bring the heat to medium, once the oil is hot gently slide the samosa, now reduce the heat and fry till puffy and golden brown on all the sides. Once done, lift it from the oil and drain on paper towel and serve immediately.

As I finish writing the post I am sitting on my couch a hot samosa in hand, a cold beer on the table and a game going on TV. AHH!!! I wish I could spend all my days like this… (LAUGHS!!!)

Try my Apple Samosa and Vegetable Samosa next!

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Broccoli Samosas

Rahul

Broccoli stuffed samosa, flavored with a simple blend of spices, is a perfect appetizer for any party or dinner!

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Ingredients

  

Crust:

• 1½ cup All-purpose Flour
• ¾ tsp Salt
• 2 tbsp Oil
• ½ cup Water

Filling:

• 4 Broccoli heads cut in florets
• 2 Small Potatoes boiled & mashed
• 3 Garlic cloves
• 1 Small Onion chopped
• 1 tsp Cumin Seeds
• 2 tsp Red Chili Powder
• 1 tsp Paprika
• 2½ tsp Dry Mango Powder
• 2 tsp Garam Masala
• 1 tbsp Oil
• Coriander Leaves
• Salt – to taste
• Oil for frying

Instructions

 

Dough

• 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 firm dough. Wrap in clingfilm and let it rest for 20 minutes.

Filling

• Pulse the broccoli in a food processor for few seconds.
• Heat oil in a non stick pan on a medium heat. Add cumin seeds. When they splutter add onions, garlic and sauté till onions turn golden brown.
• Add red chili powder, paprika and dry mango powder. Stir well for a couple of minutes.
• Add broccoli and cook until tender. Stir in mashed potatoes and garam masala and cook for 4-5 minutes Season with salt and garnish with coriander leaves.
• Cool to room temperature.

Assembly and Frying

• 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 into the cone. Brush plain water around the top edge and seal shut.
• In a frying pan add oil, bring the heat to medium, once the oil is hot gently slide the samosa. Now reduce the heat and fry till golden brown on all the sides. Once done, lift it from the oil and drain on paper towel and serve immediately.

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