Ingredients (for 2 hungry people)
- 3 cups of flour
- 1 cup of warm water
- BBQ spice
First I want to say this recipe is not meant to be a real Samosa. It was just the best translation I could find as I don’t know what to call it yet. Anyways, this stuffed dough rounds are delicious and the seitan inside gives them a nice, strong flavor. Filled with zucchini and paprika, this combination gets even better! You can also grab them as lunch and eat them on the go! So, let´s get into it!
To start out, mix your flour with 3 pinches of salt. Then add in one tablespoon of oil and one tablespoon of vinegar to it.Pour in your warm water. Be aware that it really needs to be warm, as the dough will not be sticking together that well and won´t be as easy to form using cold water. Mix everything together, then work the dough until you have a nice little dough ball. Transfer the ball onto a surface and work it with a rolling pin. Use some more flour underneath, to prevent the it from sticking to the surface. Then cut the dough in 10 x 10 cm pieces and fill them with our filling!
Chop up an onion and let it roast in a pan. Then chop up a block of seitan and add it to the onions. Afterwards, you can already add our BBQ spice as we want the seitan to absorb as much flavor as possible. Now we can cut our zucchini and paprika into tiny pieces and add them to the pan as well. Roast all of our ingredients together then add two gloves of garlic, chopped into small pieces. Spice everything up with a pinch of salt, pepper and maybe some more BBQ spice. Then you can already transfer the filling onto the dough.
Don´t overfill the samosas, otherwise you won´t be able to close them. Just add a little bit of filling in the middle of your dough and close them up pressing the ends together. Once you have repeated the process with all of them and you don´t have any dough left, you can transfer them onto a backing tray. Bake them in the oven at 250°C for about 25 minutes. Just take a look every once in a while to make sure they don´t get burned.
And there you have them! Nice and crispy and delicious. I usually serve them with patatas bravas on the side, which makes the combination even more awesome.