A re-creation from a fantastic Swedish restaurant called “Mathias Dahlgren Matbaren”, these vegan pea samosas are the perfect dish to satisfy an Indian food craving as an appetizer or meal! We visited this restaurant twice in 6 days and ordered the samosas on the first visit. The unique combination of flavors called us back for a second night and we ordered them again. They were just as great as remembered and we even ordered a second serving!!
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The restaurant’s menu described the dish as Green Pea Samosas with avocado, grapefruit, coriander and yuzu. Yuzu is a very tart citrus fruit that is popular in asian cuisine. Unfortunately, my local store did not carry yuzu, so I used limes instead. One of the most tantalizing aspects of this dish was the combination of avocados and grapefruit as a base for the samosas. The yuzu added to this base was incredibly zingy and while our version was great, it did not have quite as much zing without the yuzu.
The restaurant version included fried samosas that presumably were wrapped in a homemade samosa dough. At home, I am striving to cook with NO ADDED OIL and needed to adapt the method. See my Health post on Oil here–http://table-karma.com/oil-is-all-oil-evil/.
I wanted to make a quick version of the samosas and did not want to take the time to make a homemade dough. I decided to try pre-made wonton wrappers, but the shopper (see our post on shopping services, coming soon!) substituted egg roll wrappers. There is a big disclaimer associated with using these egg roll wrappers as I later learned that this brand contains eggs, making this version not entirely vegan! Next time I will find another alternative or make my own dough. In any event, the wrappers worked really well, were easy to wrap and seal, and baked beautifully with no added oil and no frying required!
Although the restaurant did not include a sauce with the samosas, I added a fresh bright cilantro mint chutney (see my Recipe post for Mint Chutney here http://table-karma.com/mint-cilantro-chutney/).
I had some extra samosas leftover, without the avocado and grapefruit, and, warmed up in the toaster oven, they made a great breakfast and snack the next day!
So, here is my attempt at re-creating and adapting Marbaren’s Green Pea Samosas:
Pea Samosas with Mint Chutney
For the Samosa Filling:
- 1/2 teaspoon cumin seeds
- 1 tablespoon minced fresh ginger
- 1 tablespoon fresh minced garlic
- 1 tablespoon finely chopped green onion
- 1 teaspoon or more minced seeded jalapeño chopped finely
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper thawed
- 1 pound frozen green peas
- 1/2 cup water
- 1 tablespoon chopped cilantro
- 1 teaspoon pomegranate molasses if available
- Salt to taste
- Prepared wrappers
- 1 Fresh Ripe Avocado
- 1/2 Fresh Red Grapefruit
- 1/2 Fresh lime
- Extra sprigs of cilantro for garnish
For the Samosa Filling:
Heat up a medium frying pan to moderate heat. Do not any oil. Add the cumin seeds and stir for about 30 seconds until they release their aroma–do not burn. Add all the other spices, ginger, garlic, onion and jalapeño and stir for about 30 seconds.
Add the water and the green peas and and cook until the peas are warm and most of the water has evaporated–about 3-5 minutes. Let the mixture cool a little and transfer to a food processor and let cool slightly.
Add the cilantro and pomegranate molasses and pulse lightly–until the peas are finely chopped. Season with salt to taste.
Line a baking sheet with foil or parchment paper and sprinkle with 1 tablespoon cumin seeds,
Heat the oven to 350 degrees F.
Lay out a wrapper on a smooth surface and brush the edges with water. Add a large spoonful of the pea mixture onto the wrapper. Fold the dough over to form a triangle and pinch the edges firmly. Moisten the long corners of the triangle and bring together, pressing the dough firmly. Then moisten the short corner of the triangle and press it onto the other joined corners. Transfer the packet to the baking sheet and press it into some of the cumin seeds on both sides.
Repeat filling procedure until all of the mixture is used.
Bake until golden brown–about 15 minutes.
To prepare dish, serve on top of the avocado, grapefruit, lime base.
Chop avocados, and season with lime juice, salt and pepper, place on serving dishes.
Cut segments of grapefruit and place segments around avocado on serving dishes.
Top with 2 or 3 samosas and garnish with sprigs of cilantro.
Serve with Mint Cilantro Chutney