“A Samosa inside out
And bread so fresh,
A combination rare
But works nonetheless!
Crunch and warmth
In each morsel you take,
A no-reason celebration
For the weekend’s sake,
Eat it together
Or one by one,
There is no competition
Coz you already won.”
Ingredients
For the Samosa Cups
8 slices of brown bread
1 large potato, boiled and cut into cubes
¼ cup frozen peas
2 tablespoons red onion, finely chopped
1 clove of garlic, crushed
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon red chili flakes
¼ teaspoon turmeric powder (optional- adds color)
½ teaspoon garam masala
½ teaspoon dry mango powder
A pinch of asafetida powder
1 tablespoon olive oil
2 tablespoon butter
Salt & pepper to taste
Tamarind chutney
Chopped coriander for garnish
For the Naan
½ cup all purpose flour
½ cup whole wheat flour
1 teaspoon active yeast
¼ cup warm water
2 tablespoons plain thick yogurt
A pinch of salt & sugar
1 teaspoon baking soda
1 tablespoon olive oil
Make the Naan
Mix the yeast and water and let it stand for 10 minutes till it begins to froth. Mix the remaining ingredients and work the mixture with your hands so it looks like a crumble. Slowly add the water and knead into a soft dough. Cover with a damp cloth and keep in a warm place for 4-5 hours.
The dough will become twice its size. Punch the dough and divide into 8-10 equal parts. Roll each part into a 3-3.5 inch oval shape, making sure it’s not too thin. Cook on a non stick pan till the underside is lightly brown and the dough begins to rise. Then cook directly on an open flame with the help of tongs so the Naan browns a little on the other side as well. Top with some butter & chopped coriander.
Make the Samosa cups
Cut 2 inch circles from the centre of your bread slices. Butter on both sides and press into a mini cupcake pan, so they take shape of the mould. Bake in a 350 F pre-heated oven for 20-25 minutes, till the edges of the bread cups begin to brown.
Heat oil in a pan. Add the onion and garlic and sauté till the onions turn transparent. Add all the dry spices and sauté for another minute. Now add the potatoes, peas and ¼ cup water and cover and cook on medium-low flame for a few minutes. Turn the heat to high and cook on open flame till any remaining liquid has been absorbed by the potatoes, and they begin to get slightly crisp. Remove from heat and mash slightly. Fill the bread cups with a tablespoon of the potato mixture and drizzle some olive oil on top.
Serve hot with the mini Naans.
