The triangle of taste

Pushpesh Pant

Samosa, we are told, was born somewhere in Persia as a dainty triangular pastry filed with minced meat and assorted nuts. By the time it made its way to India it gained in girth, and the spicy stuffing was almost standardized as boiled and mashed potatoes. True, at times, one does encounter sweet green peas, paneer and kaju-kishmish as part of the filling, and small cocktail versions compete with canapés puffed up with keema-induced pride. But these are rarities. Recently, on a short trip to Goa we were served tiny lobster samosas that were soulful. The filling was delicate, and the envelopes felt as if these hadn’t been fried but baked. As we talked about our ‘discovery’, a friend took up the challenge to come up with a non-sea food based exotic samosa and it is his recipe that we share with you to cheer up a cloud-darkened monsoon eve.

Exotic samosas

Ingredients

Flour 200g

Pine nuts (shelled) 2Tbps 

Pistachios (slivered) 2Tbps 

Oyster mushrooms (Dried and rehydrated and chopped fine) 25g 

Dried figs (chopped) 25g

Dried Turkish apricots (chopped) 25g 

Stuffed olive (chopped) 25g

Feta cheese (crumbled) 25g

Cheddar cheese (grated) 25g

Salt to taste

(Only if absolutely necessary)

Oil To deep fry

Method

Sieve the flour with a pinch of salt and kneed with little water to obtain semi-hard dough. Roll into discs about four inches in diameter. Cut in half and place on a flat surface. Alternatively you could buy readymade rectangular pastry sheets and cut them into small square pieces to make samosas. Prepare the filling by mixing all ingredients in a bowl. Divide into equal portions and place on crescent cut out of discs or mini squares. Fold over neatly to shape triangles. Seal by moistening the edged and pressing firmly. Heat oil in a deep pan and fry samosas in batches turning once till these are golden, remove with slotted spoon and place on kitchen towels to drain all excess fat. (Those who are health conscious can bake the samosa in a preheated oven.) Don’t serve with any chutney! A yogurt dip with just a hint of garlic is fine.