My suggestion for the last days of the passing summer is to delve into the world of Indian cuisine and familiarise yourselves with one of the most recognisable dishes – the samosa dumplings, or simply samosas. Our version has been adapted to the abilities as well as the preferences of my child, but I can assure you that it is as good as the official one (which is not to say you shouldn’t try them both for comparison). So, this is what you´re going to need…
- 3 tomatoes
- 1 red bell pepper
- 1 medium onion
- 1/2 ripe mango
- 3 gloves of garlic
- olive oil
- your favourite herbs and spices (we used ground cardamom and cumin)
- filo pastry (4 sheets)
Chop the tomatoes, the bell pepper, the onion, and the garlic. Pour some oil into a deep pan, heat it and fry the onion slightly. Add the tomatoes and the bell pepper and cook them with a lid on for about 7 minutes. Add the mango, chopped garlic, seasoning, some salt, and cook for another two minutes. Take the pan off the heat, sprinkle the filling with finely chopped parsley.
When the filling is cooling down, unroll the filo pastry sheets, brush them with oil, cut into halves and then again cut each piece into halves. Spoon in the filling and fold one edge of the dough to form a triangle and continue folding (as shown in the photo).
Brush the samosas with oil and place them onto a baking pan. Preheat the oven to 180˚C and bake them for several minutes. Be careful – the pastry is very thin and turns golden brown very quickly. This is how we avoid deep-frying (something which is required if samosas are prepared the traditional way). Arrange the samosas on a plate and optionally sprinkle with any greens you have at hand. Finished! Simple and healthy. By the way, a six-year-old girl helped me at every stage of preparing the dish, so the task is not too difficult even for unskilled hands.