Every Indian household is sure to have samosas for any occasion. Whether we were visiting relatives or friends, at a wedding, holidays, celebrations of any kind…. well, you get the point! Samosas everywhere. When I went off to college, my mom used to make dozens and dozens and put them in large zip top bags that I would freeze and microwave them as I was in the mood for them.
My roommates and friends at college also benefited. There were many nights sitting in our common room studying over samosas, sharing heartbreaks or girl talk or just hanging out.
These samosa puffs are a fun twist to the traditional samosas that are usually filled in a cone made of freshly kneaded dough. The girls had fun with the flaky pastry and loved that I kept the filling with the traditional potatoes and peas that they are used to.
From my kitchen to yours, I hope you enjoy these delicious Samosa Puffs!
** If you don't have chaat masala or aamchur powder, you can replace it with equal amounts of lemon juice
- 10 sheets of square pastry sheets
- 2 large potatoes, peeled, boiled, and crumbled (not mashed)
- 1/2 c green peas
- 1 Serrano pepper, chopped (adjust to spice level)
- 1 Tbsp ginger, grated or paste
- 1 tsp CHAAT MASALA or AAMCHUR (mango) powder
- 1/2 tsp salt
- 1/2 tsp CUMIN seeds
- 1 tsp CAYENNE pepper (adjust to spice level)
- 1 tsp CUMIN powder
- 1 tsp FENNEL powder
- 1 Tbsp milk
- Heat a nonstick pan on medium flame, and add oil to it.
- Add the cumin seeds and wait for them to sizzle.
- Add in the ginger and Serrano pepper and cook for 30 seconds.
- Add in the peas and cook them for 2-3 minutes.
- When the peas have a bright green color to them, add in the chaat masala, cayenne pepper, cumin powder, and fennel powder. Mix well and let the spices cook for an additional 30 seconds to bloom them and release the flavors.
- Finally, add in the boiled, crumbled potatoes and salt and mix well. Cook for an additional 2-3 minutes.
- Remove from heat and set aside.
- In each pastry square, fill about 1-2 Tbsp of filling in the center.
- Brush the edges with milk and seal tightly. If needed, use a fork to seal the pastry.
- Repeat until all the puff pastry sheets are filled.
- Preheat oven to 400F.
- Brush the Samosa Puffs with more milk on the outside to give it a crisp surface while it bakes.
- Bake for 20 minutes or until golden brown and the pastry has cooked through.
- Remove from oven and let cool for 10 minutes.
- Serve hot with your favorite chutneys!
Rakhi is here and I wanted to make it special for the girls’ cousin Krish. Traditionally, a sister ties a Rakhi (similar to a friendship bracelet) on their brother’s hand and feed them their favorite sweet. In return, the brother gives his sister a gift as a token of love and both promise to honor and protect each other.
It’s a really great festival to celebrate siblings and I wanted Krish to feel special. So I asked his mom what his favorite desserts are and she said anything with chocolate (my kind of kid!). I set my brain to work and really thought about different desserts I could make for him.
When I first thought of this fusion recipe, I was excited, nervous, and skeptical of how it would turn out. As I started making it though, I saw this was going to be one of my best creations yet!
What is a Chocolate Samosa?
A chocolate samosa is a delicious fusion of sweet chocolate (and your favorite add-ins) with a crust of a samosa. Traditionally, a samosa is a savory snack made of a roti dough crust and filled with a potato pea mixture which is deep fried.
I took the concept of a samosa, and gave it a pie crust filled with Nutella. Let me just say, I felt like complete bliss eating this delicious dessert!
To make these beauties, I made my pie crust and kept the dough in the fridge for an hour to keep it cool. When making pie dough, you have to use cold butter and ice water but if the dough starts getting to room temperature, it can get sticky and hard to handle.
Once I pulled it out of the fridge, I divided it into 13 portions, rolled them out and cut them in half to make the samosa cones. Fill them about 3/4 of the way with Nutella then seal the seam. Freeze these for an hour (you can even keep them in the freezer up to 3 month) then when you’re ready, bake them for 15 minutes!
I did straight up Nutella for this one but who’s to say you can’t make other creations? Here are a few ideas:
- Almonds and sea salt
- White chocolate and hazelnut
Try it out and enjoy this delicious creation for Rakhi, Diwali, or any day you’re in the mood for some samosas and chocolate!
From my kitchen to yours, hope you fall in love with these Chocolate Samosas like I did!
For the Samosa Crust:
- 2 1/2 c All Purpose Flour, plus extra for rolling
- 1 c butter, very cold, cut into cubes
- 1 tsp salt
- 1 tsp sugar
- 1/2 c ice cold water
- 1/4 c milk
For the filling:
For the topping:
- 1/4 c chocolate chips
- 2 Tbsp milk
- 2 Tbsp chopped pistachios
- Add flour, sugar and salt to food processor and mix for 30 seconds to combine everything.
- Add in 1/2 the butter and mix for 30 seconds.
- Add in the remaining butter and mix for another 30 seconds.
- Add in 1/4 of the ice water and mix for 30 seconds to 1 minute. The dough should just start to combine.
- Add in the remaining ice water 1Tbsp at a time until the dough starts to form into a ball. Pulse while doing this, don't keep the processor on.
- Take the dough out of the processor and roll into a ball by hand. Cover in saran wrap and refrigerate for 1 hour.
- Take the dough out of the fridge and divide into 13 equal portions.
- Roll out eat portion to about 6" diameter.
- Cut in half and fold into a triangle. Line the edge of one side with a little milk and fold the other edge over. Press firmly to seal the seams. This should give you a cone shape. Repeat with the rest of the dough.
- Fill each one 3/4 of the way with Nutella (or your favorite filling).
- Dab the edge of the top of the seam with milk and seal the samosas closed.
- If you don't want to use them right away, freeze for up to 3 months.
- Preheat oven to 350ºF.
- Brush the tops of the samosa with milk.
- Bake for 15 minutes.
For the topping:
- Warm chocolate chips in a microwave safe bowl for 30 seconds. Remove and stir the chips and place back in the microwave for another 30 seconds. Repeat this process a total of 3 times.
- After the last time warming the chocolate, add in the milk and stir until you have a smooth chocolate sauce. Using a fork, drizzle over the samosas. Garnish with pistachios.
If you’ve been reading my blog, you know that growing up I was not an eggplant fan. So why am I posting 2 recipes (Baba Ghanouj and this one) with eggplant within a month? They became a part of my adult life and I learned what I was missing out on.
I’m not sure about the timeline but I do remember maybe a few months after I got married, we had gone down to see my in-laws for the weekend. Mom had made baingan bharta and I was trying to be nice so I ate it without telling her I was not a big fan of eggplant. It was ingrained in me since I was a kid that you ate what you got, especially at someone else’s house without a fuss. Man am I thankful for that specific rule!
Though I took maybe only about a tablespoon’s worth (and spread it out so my MIL wouldn’t notice – yep…. totally resorting to childhood antics), baingan bharta became a new favorite of mine. Since then, I have tried it at various restaurants and at home but nothing compares to the way my MIL makes it. This recipe is hers and I’m excited to share it.
Try to pick eggplants with fewer seeds as this will give you more flesh and will be less bitter. Male eggplants tend to have fewer seeds and to tell the difference, at the bottom of the eggplant, there will be an indentation. If it is deep and shaped like a dash, the eggplant is female, if it is shallow and round, it is a male.
If you do end up with an eggplant with more seeds, after roasting the eggplant, don’t skin it right away. Let the eggplants sit on a tray and continue steaming to soften the seeds.
You can store the roasted eggplant in the fridge for up to 3 days or in the freezer for up to 1 month.
From my Mother-in-Law’s kitchen to yours, we hope you enjoy this one!
Baingan Bharta (Punjabi Eggplant)
- 4 large eggplants, roasted, peeled and roughly chopped
- 2 large onions, diced
- 3 large tomatoes, finely chopped
- 2 Serrano peppers, sliced lengthwise into quarters (adjust to spice level)
- 3 oz tomato paste
- 2 Tbsp curry leaves, chopped
- 1 Tbsp Kasoori Methi
- 1 tsp cumin seeds
- 1/4 tsp turmeric
- 2 Tbsp ground coriander
- 1 tsp cayenne pepper (adjust to spice level)
- 1 Tbsp oil
- 1 Tbsp salt
- 1 Tbsp cilantro, chopped
- In a large, heavy bottom skillet, heat oil over medium flame. Add in cumin seeds and wait for them to splutter
- Add in the onions, serranos and curry leaves and cook for about 10-15 minutes, stirring often
- The onions should turn translucent and the oil should start separating from them
- Add in the coriander, turmeric and cayenne pepper and mix well. Cook for 1-2 minutes to let the spices blend in
- Add in half the chopped tomatoes and cook for 5 minutes
- Add in the other half of the chopped tomatoes and the tomato sauce and mix well.
- Add in the salt and mix well
- Add in the roasted eggplant and mix well. Reduce heat to low flame and cook for another 15-20 minutes stirring occasionally
- Crush the kasoori methi between your palm and add in to the bharta. Turn off heat, mix well
- Garnish with cilantro
- Serve hot with naan or roti
Growing up, my mom would make traditional Gujarati food for dinner most days. My brother and I loved eating a Gujarati thaali (not all the time) and one of my favorites was Bhinda Bataka nu Shaak. The crunchy exterior of the potato that’s just soft enough to melt on the inside and the crispy okra to finish off the dish is just the perfect reminder of home to me.
When I made this dish, I was so excited to share my love for it with kids. I’ll be honest though, they didn’t take to the okra which broke my heart. Sort of. They ate the potatoes though. But I’m going to keep trying to share my love of okra and hope one day they do like it as much as I do.
But okra is so slimy!
Trust me, I know! So my hack…. use frozen or pre-cut okra. And fresh squeezed lemon juice. Wait, what? Yep, lemon juice helps break down the slime without turning your veggies into mush.
Want to know something even more cool? The “slime” (known as mucilage) actually contains soluble fiber. Here are a few more benefits of eating okra:
- High in antioxidants such as beta-carotene, xanthin, and lutein
- Good source of Folate
- Good source of Vit. C, Vit. A, and Vit. K
- Good source of Non-Dairy Calcium, Iron, Manganese, and Magnesium
So try this delicious sabzi for your next Gujarati thaali. It’s delicious and healthy and so easy to make. Try it out!
From my kitchen to yours, I hope this dish brings you the joy it brings me.
Bhinda Bataka nu Shaak / Okra Potato Sabzi
If you're using frozen okra, make sure you thaw them out, and pat them dry with a paper towel as you would with fresh okra.
- In a medium skillet, heat oil over medium flame. Add mustard seeds, cumin seeds and hing.
- When the seeds start to splutter, add in the turmeric and cayenne pepper and let it cook to bloom for about 30 seconds.
- Add in garlic and tomatoes. Cook until water from the tomatoes has evaporated.
- Add potatoes, coriander powder and salt. Mix well.
- Add in the water and mix. Cover and cook for 10 minutes, or until the potatoes are tender and most of the water has evaporated.
- Add in the okra and mix well. Cover and cook for another 7-8 minutes.
- Uncover and add in the lemon juice.
- Turn heat up to med-high and cook for an additional 5 minutes, stirring occasionally to make sure the veggies don't stick to the bottom of the pan. You want them to be just crispy on the outside.
- Turn off heat, and garnish with serrano peppers and/or cilantro.
- Serve hot with Roti or Rice or as part of a Gujarati thaali!