I love Indian food. I am not Indian, but it truly is my comfort food. If I’ve had a bad day, I crave tikka and naan. I’m not sure what it is, but it makes me incredibly happy. I usually shy away from making it at home because, let’s face it, I’m not very good at it. Indian food just isn’t the same at home.
That being said, I did make these delicious samosas at home and I’m pretty impressed with myself. Samosas are probably the most popular of Indian snacks, because who doesn’t like spiced potato and vegetable in a flaky crust? No one, that’s who. Now I know my samosas look like empanadas. That is because I used pre-made empanada dough to cheat. We’ve been through this, I am not good at making dough. Besides, I didn’t want to slave all day over these. I need my delicious samosas now!
This is a Delectable Endeavors original! Meaning I didn’t adapt it from anything! Pretty awesome, I know. Essentially, I tried to used what I already had to make something as close to traditional as possible. These aren’t the real thing, but the certainly do the trick in a comfort food emergency.
Empanada wrappers (I used Goya discos)
1 1/2 cup of cauliflower florets
1/2 onion, chopped
1/2 jalapeno, finely diced
2 tsp of minced garlic
2 Tbl butter
1 Tbl canola or vegetable oil
1 tsp cumin seed
1/2 tsp fennel seed
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
Salt to taste
Bring a large pot of water to a boil. Add cauliflower and potato and boil until tender, then drain. Roughly break up into smaller pieces. You can do this with a potato masher or, if you don’t have one, use a pastry cutter like I do!
Heat oil and butter together in a pan on medium heat. Add fennel seed and cumin seed. Add garlic, salt, turmeric, cumin, coriander and heat until fragrant (only a minute). Add onion and jalapeno. Cook until onion is translucent.
Add potato and cauliflower mixture and mix. Take off the heat and allow to cool.
I filled the empanada wrappers just like empanadas. As you can see, I simply wetted the edges, folded it over and used the tines of a fork to seal it. Voila!