Photography recipe
Fotografía Chef Signature Chef

Preparation:


For the dough
Lightly toast the nigella sativa, leave to cool and set aside.
Mix the solid ingredients together in a bowl and stir; add water a little at a time while stirring the dough to achieve the desired texture. Set aside in a bowl covered by a damp cloth so it does not dry out.
 
For the filling
Sauté the aromatic...

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Preparation:


For the dough
Lightly toast the nigella sativa, leave to cool and set aside.
Mix the solid ingredients together in a bowl and stir; add water a little at a time while stirring the dough to achieve the desired texture. Set aside in a bowl covered by a damp cloth so it does not dry out.
 
For the filling
Sauté the aromatic ingredients in coconut oil, add the spices and season to taste.
Stir all the ingredients in a bowl, season to taste again. Set aside.
 
Making the samosas
Brush a flat surface with oil and roll out the dough; use a rolling pin to leave thin, unbroken dough.
Cut the dough to the desired size using a cutter. Fill the dough and seal the edges, twisting the dough to ensure the samosa is closed properly.
Fry in coconut oil until golden. Serve with tomato chutney or curried yoghurt.

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Ingredients 4 persons
  • DOUGH
  • 150 g white spelt flour
  • 60 ml water enough to give dough consistency
  • 3 g salt
  • 3 g curry powder
  • 30 ml oil
  • 5 g nigella sativa.
  • FILLING
  • 300 g small cubes sweet potato al dente
  • 200 g cooked chickpeas
  • 100 g brunoise red onion
  • 50 g cashews finely chopped
  • 30 g finely diced ginger
  • 60 g finely diced garlic
  • 10 g cumin grains
  • 5 g ground coriander seeds
  • 2.5 g cinnamon powder
  • salt and togarashi to taste
  • coconut oil.
Recipes. The Cook & Chef Institute