Yield
25 SERVINGS
Difficulty
Beginner
Total Time
1 hr
Ingredients
2.5 cups sifted flour
1/2 teaspoon cardamom powder
4 tablespoons ghee
3/4 cup water (or as needed)
1 tablespoon of salt
3 Tablespoons mezete Hummus
1 cup edamame beans
2 tablespoon lemon juice
1/2 tablespoon fresh grated ginger
3 tablespoons chopped coriander
1/2 bunch mint, chopped
1 teaspoon sugar
1 garlic clove
1 tablespoon vinegar
Finally chopped red chili
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An original creation by mezete chef, these samosas are the ultimate fusion of international cuisines: Indian (samosas), Japanese (edamame) and Arabic (hummus)! This appetizer is rich in flavor and texture; from mezete Hummus with edamame mixture and the aromatic taste of cardamom to the crunchiness of samosa dough. Serve with mint sauce.
Directions
For the dough, mix together all the ingredients and knead into a sticky firm dough. Leave to rest covered for 1 hour.
Meanwhile, in a food processor, mix together all the filling ingredients on low speed until they form a mushy yet firm paste.
Let rest in the fridge for 30 minutes.
To assemble the samosas, divide the dough into 9 equal sized balls. On a floured surface, roll each ball into a 13 cm circle. Cut each circle in half. Rollout the dough and cut into triangles, brushing the straight edge side with a little water. Fold it in half and align the two straight sides so that they overlap to form a cone shape.
Place approximately 1 generous tablespoon of mezete Hummus edamame mixture inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal.
Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling. Fry three samosas at a time. When one side turns golden brown, flip it over to brown the other side. Drain on paper towel.
Garnish with mint leaves and serve with the mint dip.
