I figured since it is the weekend and I have a bit more time and energy (barely!), I would try to make something for dinner a little more time consuming. There is a Middle Eastern grocery, Makkah Market, right across the street from my apartment and I ventured in earlier today looking for cheap spices. Success, and ergo I chose a samosa recipe to use some of the new curry powder I found. The recipe comes from Vegan Planet by Robin Robertson. Vegan Planet is a gigantic cookbook with over 400 recipes. I've used this cookbook quite a bit in the past and I definitely will more this summer now that my shelves are a better stocked.
Sure baked is never as exciting as fried food, but it does makes these much healthier than the average samosa. The sweet potato makes them....well, sweet, which I like better than plain potatoes. The peas give them a fresh taste and the lack of frying makes them light. I think that if I make these again, however, I'll add more spices than the recipe calls for. Nonetheless, it's a yummy Sunday dinner.
The samosas were somewhat of a challenge to make due to my lack of actual counter space. The recipe told me to roll out a 16x16 inch square of dough on a floured work surface. Problem was there was no work surface so I instead used my hands to flatten the dough and form sort-of-squares directly on the baking sheet. As a result my samosas are not the most beautiful or perfect-looking in the whole world, but I think for a first try and a tiny kitchen, they're pretty awesome.
This dish is technically an appetizer but I made 4 large samosas rather than 16 tiny ones. Like always, I omitted the onion from the recipe (I can't stand onions, though the Bryn Mawr dining halls seem to love them and stick them in everything) and instead added more peas. I also was unable to find peanut oil today so I used olive oil. Active cooking time is pretty fast for the samosas but the recipe does require some prep in baking the sweet potato and letting the dough sit covered for awhile.
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