This should be an interesting, if not, Great Adventure. Since I'm writing it after completing it, I can tell you they were delicious, crispy, filling, cheap and amazing. Though, next time, I'll do a few things differently...
I've eated many samosas in my lifetime and I've had a wide range of yumminess, from puke it out!!! to I cannot stuff enough into my mouth hole!!!
On a scale of 10, I'd give my first attempt a 6. A solid six, leaves much room for improvement, and yet, wasn't a disappointment or flavor failure.
A good samosa has 3 primary qualities. A good, crispy fried outer dough. The inner filling must have flavors, not just potatoes and peas with minimal seasoning. Finally, a good samosa first bite, must make you want to take another and another and another until there is no more left.
So this great adventure starts with..
The Filling: ***BEFORE TRYING THIS READ THE ENTIRE POST***
1 - Red Onion
1 - 14.5oz Can of diced tomatoes WITH green chilies
1 - 14.5oz Can of water *I used the can ABOVE after emptying it!
1 - 10oz tube of hot mexicana chorizo
4 - Boneless skinless chicken thighs *more chicken = more better but that's all I had soooo....
1lb or 16oz - Baby-cut carrots *which are regular carrots shaved down to baby size
8oz or 227g - Rice *I used a saffron flavored yellow rice
12oz - Instant Mashed Potatoes *I used seasoned ones 3 smaller 4oz bags
10oz - Mixed Frozen Veggies *I had a bag of carrots, peas, green beans and corn
10oz - Frozen Peas *Save these for the end of the filling!!!
I set the Ninja Foodie on it's HIGH sear / sauté setting.
While the Ninja Foodie was heating, I sliced the red onion. By the time I'd completed peeling the outer layer and slicing up the onion it was ready to toss in the pot. Then, it was simply a matter of opening up and pouring in the rest.
Into the pot went the chorizo, frozen mixed vegetables, rice, baby carrots, chicken thighs, diced tomatoes with green chilies and can of water.
DO NOT ADD THE BONUS FROZEN PEAS YET!!! SAVE THEM FOR THE END!!!!
At this point I've thought about making this longer than it's taken.
Perhaps 3 minutes of preparation to this stage and the Ninja's pressure cooking lid is sealed.
I set the Ninja Foodie to Pressure Cook and the timer to 30 minutes. Of coarse, since I got tied up with other things, it sat an additional 29 minutes on warm... I fully expected a stew like mush and sure enough it was.
After opening up the lid and giving the pot a quick stir I found the flavors to be robust and had married well. While slowly stirring the pot, I sprinkled in the instant mashed potatoes to thicken up the stew. I also poured in the bag of frozen peas, knowing they'd have disintegrated under the pressure. ~fin
I allowed it to cool a bit, packaged it up and set it in the fridge overnight.
The Samosa Dough:
2 - Cups All Purpose Flour
1 tsp - Baking Powder
2 tsp - Salt
1/4 Cup - Oil *I used Avocado Oil
4 Tablespoons - GHEE *basically, clarified butter
Comments