SAMOSAS
Ingredients
1 medium onion
1 clove garlic
3 g cumin
3 g curry
3 g fresh grated or powdered ginger
3 g turmeric
4 g chopped fresh coriander
30 g oil extra virgin olive oil
Pinch of salt
Sunflower oil for frying
8 g dried codium
3 g dried sea spaghetti
Filo or brick pasta sheets
Prepared by
1. Hydrate the sea spaghetti in ½ liter of cold water for 25 minutes.
2. Chop the onion and garlic into small squares.
3. With the help of a food processor, chop the codium into small pieces.
4. Sauté the chopped onion and garlic.
5. When the onion begins to turn transparent, add the spices: ginger, turmeric, curry, and cumin. Mix well and cook for 2 minutes over low heat.
6. Chop the cilantro and sea spaghetti.
7. Add the chopped cilantro, codium seaweed, and sea spaghetti.
8. Turn off the heat and let it cool before filling the phyllo or brick pastry.
9. Wrap the mixture in the phyllo or brick pastry, shaping it into a triangle.
10. Fry in plenty of hot oil until golden brown. Place them on absorbent paper to remove excess oil.
How to shape the samosa:
1. Cut a rectangular strip of brick or phyllo pastry.
2. Place a little of the mixture on one of the ends.
3. Take one of the ends where the filling was placed and bring it up to the opposite side, forming a triangle.
4. Wrap the samosa along the rectangle from side to side until all sides are closed.
5. To better close the samosa, you can paint the final end with a little beaten egg.
Presentation
Place the samosas on a plate and sprinkle with a little codium powder.
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