Indian Stuffed Pasta Triangles
Appetizers
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
These stuffed pasta triangles, inspired by the flavors of India, are perfect as a tasty appetizer or for an original brunch. The homemade pasta encloses a filling rich in potatoes, peas and aromatic spices. A touch of fresh coriander and a pinch of chilli add a unique flavor. I often prepare them for parties, because they are easy to eat and everyone likes them. The preparation requires some time, but the result is truly rewarding. Serve them with a fresh salad for a contrast of flavors and textures. An extra idea? Try adding a little diced mango to the filling for an exotic touch!
Ingredients (16 ingredients)
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250 g 00 flour
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100 ml water
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50 g seed oil
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1 q.b. fine salt
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4 piece potatoes
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0.5 piece golden onions
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1 clove garlic
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1 tsp fresh ginger
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1 tsp cumin
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1 piece chilli
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50 g peas
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1 q.b. coriander
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1 q.b. olive oil
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1 q.b. fine salt
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1 q.b. oil for frying
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1 q.b. salad
Preparation (11 steps)
Dough preparation
In the Thermomix bowl, pour 250 g of 00 flour, 100 ml of water, 50 g of seed oil and a pinch of fine salt. Knead for 2 Min./Kneading speed.
Dough resting
Transfer the dough to a bowl, cover with a lid or cling film and leave to rest for 30 minutes at room temperature.
Filling preparation: onion and garlic
Insert half a golden onion cut into pieces into the bowl and chop for 3 Sec./Speed 5. Add 1 clove of garlic and chop for 3 Sec./Speed 7.
Aromatic sauté
Add olive oil as needed into the bowl, 1 teaspoon of grated fresh ginger, 1 teaspoon of cumin and 1 chopped chilli. Sauté for 3 Min./120°C/Speed 1.
Addition of potatoes
Add 4 boiled and mashed potatoes to the bowl and mix for 20 Sec./Speed 3/Reverse.
Filling cooking
Add 50 g of peas, coriander as needed chopped and fine salt as needed into the bowl. Cook for 5 Min./100°C/Speed 2/Reverse.
Filling cooling
Transfer the filling to a bowl and let it cool completely.
Samosa formation
Divide the dough into 8 equal parts. Form balls with each portion. Roll out each ball with a rolling pin until you get a fairly thin disc. Divide each disc in half and form a cone with each half, pressing the edges to close it.
Samosa filling
Fill the cones with a little filling, then seal the base of each cone by pressing the dough. Proceed in this way with all the balls of dough and until the filling is finished.
Samosa frying
In a large pan, heat oil for frying as needed up to 170 °C and fry a few samosas at a time until golden brown. Remove them with a slotted spoon and place them on absorbent paper to drain off excess oil.
Service
Serve the stuffed pasta triangles on a bed of green salad and bring them to the table!
Finished cooking? Great! 🎉
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Created by
Chiara Colombo
3
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten
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