Friday, July 16, 2010
Tuesday, April 27, 2010
Some Become Samosas
I recently took a trip to Colorado to visit friends and engage in some of the best spring skiing of my life. On that trip, my friend's husband - who used to be a chef - made some delicious samosas by filling wonton wrappers with a mix of sweet potatoes, raisins, and peas that he had cooked in a little bit of coconut milk. He made a dipping sauce out of champagne jelly and habanero hot sauce. It was delicious! A great appetizer before our main meal.
So, armed with that knowledge, I've decided to make my own samosas.
Filling
- you can use any flavor combinations that you like - sweet, savory, hot...
- remember if you are using relatively 'dry' ingredients as your filler, you need a liquid to help hold them together
- some fillings will need to be cooked beforehand
The (W)Rapper
Tick Tock you don't stop! I always like listening to music or having some mindless show on the telly when I'm cooking. It really helps me relax and enjoy the process. Plus, it keeps the creativity flowing. For the outer shell of the samosas I use wonton wrappers. They are the perfect size and really easy to work with.
Putting It Together...
So once you have your fillings prepped, go ahead and start making your 'mosas. I use one beaten egg to seal the wontons, but you can also use water. I prepared mine on parchment paper so they don't get stuck to the countertop.
After they were all made, I fried them in a pot instead of dragging the deep fryer out. It's actually very simple - you just need a pot that will hold about 2" of oil comfortably (and by that I mean there should be at least 5-6" of empty pot above the oil) and a slotted spoon.
Fry the 'mosas in batches until they are a touch golden brown. They are delicious eaten fresh, but I froze most of mine so that I can heat and eat later. Dipping sauce optional.
YUM!
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