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Berlin, Ocean Pines News Worcester County Bayside Gazette Logo Berlin, Ocean Pines News Worcester County Bayside Gazette


Pocket this twist on traditional samosas

By Paul Suplee, MBA, CEC, PC-3

As I reach for my office-grade coffee just purchased from a vending machine, I reminisce on the golden days when energy was in great surplus. Oh, how things change as we age and I at least can relish in the fact that I’m still active, anxiously awaiting warmer weather so I can get on and in the water again. Please, warmer weather … please.

As much as I love winter and the changing seasons, last night’s cold snap sent winds that cut right through us as we watched a lacrosse game, so the kids and I stopped and bought a few bundles of wood to heat up the first floor last night. There is nothing like a raging fireplace to make you want to curl up in front of the TV.

Well, that and a glass or two of wine, maybe?

On the other side of my laptop is a pack of Butterscotch Krimpets, a guilty pleasure of mine since I was a wee lad. I’m smart enough to know that these won’t give me any energy per se, but they are a motivating little treat, as long as they’re not stale; truly a terrible day when that happens.

Luckily, we were working on Indian food today and one student made samosas with raita, so I ate a great lunch (the chicken korma was impressive as well) and am only now recovering from my food coma. I can still feel the lingering effect of the cooling cucumber sauce laden with fresh yogurt, the latter being so easy to make so as to be in your kitchen on a regular basis.

There’s something very special about fermenting foods such as yogurt, kimchi and kombucha. Sure, the icebox might smell a little bit during the process, but anything worth doing is worth a little sacrifice.

I’ve been known to make my own kimchi and kombucha in the past (not too terribly successful on the latter), and I am the only living soul in the house who will touch any the stuff; not even the dogs will go near it.

So it goes, as it is delicious and it won’t go bad for months or even years! I’ve even been known to brew my own beer (a hobby that I quit in the late 90s) and wine, hobbies that I wouldn’t mind looking into again if I ever get moved into my house. Hey, it’s only been two years. I’ll get there.

I also like to make fresh yogurt, having bought a yogurt maker for the family a few years ago. There is a vast difference between homemade and store-bought yogurt, same as there is a notable difference between sour cream and crème fraiche. Once you have fresh yogurt, you will wonder why it isn’t a staple in your home.

The beauty of making yogurt the “new-fashioned” way is that you can get the cultures directly from the machine’s manufacturer. They are more than happy to walk you through the process and help you choose the best route for having a regularly rotating stock on-hand to suit your needs.

You will see the yogurt in the sauce recipe below, and as these are not traditional samosas I didn’t want to go so far as to call them that. But they are delicious, not too terribly bad for you except for the frying part, and overall a delicious lunch. I take another sip of the coffee … I think this is coffee … and I’m starting to pick up a little bit. Attribute that to the coffee or the Krimpets as you see fit.

OK, now I’m awake.

Vegetable Pockets

makes 6

1 batch dough (recipe follows)

1 pound Russet potatoes, peeled

3 Tbsp. Clarified butter

2 Garlic cloves, minced

1 Medium shallot, diced

1 Jalapeno, seeded and diced

2 tsp. Curry powder

1/2 cup Peas

1/2 cup Diced carrots, blanched

2 Tbsp. Diced parsley

  1. Cook the potatoes in salted water at a low boil until tender
  2. Drain and allow to steam out to help them dry a little bit more
  3. Heat the butter and sauté the garlic, jalapeno and shallot for two minutes
  4. Add the potatoes, peas, carrots and curry and cook until all flavors have melded
  5. Finish with the parsley and set aside until cool enough to handle
  6. When ready to make, take your dough and divide it into equal portions. Roll into 6-inch circles
  7. Place some filling on the dough circle, wipe the edges with water, and seal them shut
  8. When ready to cook, simply fry them until golden brown and cooked through
  9. Serve with a cucumber sauce or dip of your choosing

Dough for Wrappers

2 1/2 cup AP Flour

1 stick (4 ounces) butter, unsalted

1/2 cup Water, or as needed

salt, to taste

  1. Place flour and butter in a food processor and pulse until it resembles coarse cornmeal
  2. Drizzle in the water until a dough forms and add salt
  3. Make sure that the dough is pliable but do not over-process, as this can make your pockets unbearably tough

Cucumber Yogurt Sauce

makes about 2 cups

1 1/2 cup Good plain yogurt

1 Cucumber

squeeze lemon juice

pinch of cumin

1/4 cup Fresh mint, minced

  1. Combine all ingredients, adjusting your seasoning only after everything has been added
  2. Chill until ready to serve