Cooked and eaten by Bjoern Krenz

I love samosas. It reminds me of a great time I spent on Mauritius and it’s my favorite indian “fast food.” Don’t forget to scroll to the bottom for the Kohlrabi salad recipe. It’s rare that I say something is perfect, but this was perfect!

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Photos by Antje Krenz

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Samosas with Coconut-Dandelion Sauce

  • Yield: 8 Samoas (serves 4 people) 1x
Scale

Ingredients

Dough

  • 3/4 cup all-purpose flour, plus a little extra for sprinkling on the counter
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter, melted
  • 4 tablespoons water

Filling

  • 1 tablespoon cumin seeds
  • 1/2 teaspoon vegetable oil
  • 1 celeriac, diced
  • 1 red chili pepper, or jalapeno, diced
  • 1 tablespoon ginger, peeled and minced
  • 1/2 pound cubed lamb
  • 1 tablespoon water or white wine, for deglazing
  • 1 cup oyster mushroom, coarsely chopped
  • 1 pear, diced
  • 1 bunch arugula, sliced into slivers or shredded

Sauce

  • 1/2 bunch dandelion leaves
  • 1/2 can coconut milk, not light!
  • 1 teaspoon honey
  • salt & pepper, to taste
  • dash of lime juice

Fillings and Rolls:

  • about 3 cups vegetable oil, or enough to cover the rolls
  • a few sheets paper towel

Optional

  • Instead of lamb you might try goose liver (goes very well with pear and celeriac)
  • Instead of a dandelion sauce try a salad with a coconut-garlic dressing
  • Use ramson instead of dandelion

Instructions

Dough:

  1. Mix ingredients together in a bowl until you form a sticky ball of dough. Sprinkle the extra flour on a clean surface. Knead briefly until the dough forms a smooth, elastic ball. (Or you can buy an egg-based dough from an Asian market – just ask for spring roll dough!) Set aside on a surface while you prepare the filling and sauce.

Fillings and Rolls:

  1. Roast the cumin seeds in a large pan with the vegetable oil, over medium-high heat. Remove the seeds when they begin to smell aromatic.
  2. Add the chili, ginger and celeriac to the pan (AND the lamb). Let it turn a brownish color, then add the water or white wine to help remove the caramelized bits from the pan.
  3. Add the mushrooms. You don’t need to add more water or vine. There is enough liquid in the mushrooms.
  4. Add the pear and arugula, stir. Turn off the heat and let it cool down.
  5. Roll the dough into a paper-thin sheet. Cut squares that are roughly half 4 by 6 inches (or half a piece of printer paper). In the middle, add 2 tablespoons of filling and fold as shown in the picture below.
  6. In a deep pan or pot, heat the vegetable oil. You can check to see if it is ready by dropping in a piece of dough. If it browns immediately and bubbles, it’s ready. Or, stick in a wooden spoon and if it bubbles again, it’s ready!
  7. Drop the samosas in one at a time, carefully, and fry until crispy brown! Remove to a plate lined with paper towel to drain the excess oil.

Sauce:

  1. Blend all the ingredients together until you have a smooth sauce. Heat gently in a saucepan over low heat, being careful not to boil. When you heat the sauce, the bitterness disappears, when it cools down it comes back. Serve warm or cold to your fancy!

Notes

Allergens: dairy, milk

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