Saturday, November 8, 2014

Baked Samosas with chickpea and leftover rice filling

My current culinary quest - to learn to cook and love Indian food.  Today's experiment: Samosa!

I found this recipe in Everyday Indian by Bal Arneson.  A very enjoyable author who has a great selection of Indian-Canadian dishes with a Pacific coast twist.  I have a couple of books by her and I like how she isn't afraid to meld indian flavour with West Coast ingredients.  

Some of my modifications were to half the salt, change up the fats, and completely alter the ratio of the filling to match the collection of leftovers in my fridge.  Basically I took some leftover rice, leftover chickpeas, leftover fresh cranberries, replaced some of the whole wheat flour with white... &c. and used her recipe as a guide.  

stuffing the samosa

I'm not going to post my recipe here because it's a book well worth reading.  Your local library should have it, and if they don't have it, they should and you should tell them that they should.

The red sauce is Pataks mango chutney, which turned out to be a bit sweet for this meal.  The dark dot is tamarind chutney (recipe from the same book as the samosa).  Tamarind chutney is extremely flavourful, and impressively spicy.  

I'm very excited to find out what else I can stuff in these triangles.

Affordable Cooking:  The filling today was purely leftovers and spices.  Since the chickpeas I used were cooked from dry (about 1/4 cup when dry), it brings the price down quite a lot.  Even if I was starting with ingredients bought specifically for this meal, I estimate it would be between fifty cents to two dollars for eight samosas.  

Bento:  This looks like the type of food that will travel well.  I'm definitely trying this in bento.

Even though it's my first time eating samosas, I'm filing this under comfort food.  It's just that good.

Allergy friendly:  I don't know how well it would be with different flour, but just about everything else can be changed up, from oils in the dough, to filling.  

Health:  Yes!  Arneson talks about this as the health 'lunch to go' food that she often cooks for her daughter, a highschool student.  Chickpeas, spices,  whole wheat flour, are all good things and in good ratios.  I can't find any fault with the healthy aspect of this recipe... except it's yummy and makes you want to eat a lot of them.

Vegetarian and vegans:  The original recipe looks vegan friendly, but I added some ghee when I made mine (to replace some of the flavour lost from cutting down on the salt).  But even still, it's vegetarian friendly fare.

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