#recipes with jaggery

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Thekua

[connecttofood]

Gudd ki chai☕Jaggery Tea

[najia-cooks]

[ID: Several small, triangular samosas piled on a plate. Their skins are studded with small brown seeds. Two of the samosas are cut open to show their deep brown filling. End ID.]

Samusa / စမူဆာ (Burmese samosas)

Burmese samusa are smaller than Indian samosas, and their fillings tend to have a different spice profile. This recipe for potato samusa features a filling flavored with turmeric and black mustard seed and made richly sweet with the addition of jaggery—a tamarind dipping sauce adds tartness, saltiness, and umami. Leftover samusa are also excellent in samusa thouk—a brightly savory soup commonly made with split chickpeas and tamarind.

Recipe under the cut!

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Makes 8.

INGREDIENTS:

For the dough:

1/2 cup (60g) all-purpose flour

1/4 tsp salt

1/2 tsp carom seeds (ajwain)

1 Tbsp vegetable oil

About 2 Tbsp water

For the filling:

1 1/3 cup minced potato (1 large, 160g)--or boiled and mashed

1/2 small yellow onion, minced (2 Tbsp)

1 large jalapeño, minced (2 Tbsp)

15 mint leaves, minced

2 1/2 tsp turmeric

2 tsp ground Kashmiri chili (mirchi), or to taste*

2-4 tsp jaggery or brown sugar

1 1/2 tsp carom seeds (ajwain), toasted and ground

3/4 tsp brown mustard seeds (rai), toasted and ground

1 tsp cornstarch (optional)**

2 Tbsp neutral oil

*Mirchi consists of dried ground red chili peppers and is different from chili powder, which contains additional spices. If you don't have any, you may use another type of ground red chiil (prik bon, gochugaru, cayenne pepper) or grind dried red chilis yourself in a spice grinder or mortar and pestle.

**The cornstarch helps the filling stay compact and non-soggy. I have, however, omitted it before without anything terrible happening.

For the dipping sauce:

2 Tbsp tamarind paste*

1 Tbsp vegan fish sauce (such as Au Lac)**

1 Tbsp soy sauce

1 Tbsp jaggery or brown sugar

1/2" chunk (5g) ginger, grated

2 cloves garlic, grated

3-4 Thai bird's eye chili peppers, minced

*You may also use tamarind pulp, soaked in warm water for about 20 minutes and then mashed into a paste.

**Fish sauce tastes fermented and salty, not necessarily like fish. If you don't have a vegetarian fish sauce imitation on hand, you may use any fermented soybean product (fermented bean curd, doenjang, miso paste, light soy sauce) plus 1/4 tsp of salt.

To fry:

Several cups of a neutral oil

INSTRUCTIONS:

For the dough:

1. If measuring by weight, spoon flour gently into a dry measuring cup and then level off. In a small mixing bowl, add all dough ingredients except water and mix until well-combined.

2. Add water 1/2 Tbsp at a time until a smooth, slightly tacky dough forms. It should not crumble or form lines at the edges when formed into a ball and pressed flat.

3. Allow dough to rest for 20 minutes while you prepare the filling.

For the filling:

1. If using whole spices, toast carom and mustard seeds in a dry skillet over medium heat for a few minutes until fragrant. Grind using a spice grinder or mortar and pestle.

2. Heat 2 Tbsp of a neutral oil on medium in a skillet. Add onion and fry for a few minutes until translucent.

3. Add ground spices (carom seeds, mustard seeds, turmeric, chili) and allow to bloom in the oil for 30 seconds.

4. Add jalapeño and fry for a minute or two.

5. Add minced potato and salt and fry on low until tender. If potatoes are still not tender and seem dry, add a teaspoon of water and cover to steam until they are soft. (If you are using mashed potato, just add it to the pan.)

6. Add mint and jaggery and cook, stirring constantly, until jaggery dissolves. Set aside and stir in cornstarch.

For the dipping sauce:

1. In a small bowl, whisk all ingredients together.

To assemble:

1. Divide your dough into four equal sections (each of mine weighed about 24 grams)--each of these will make four samusa. Divide the filling into eight equal portions. Take one ball and cover the dough that you are not working with.

2. On a lightly floured surface, roll out the ball of dough into a circle about 6" (15cm) in width, or about as large as you can make it--the dough should be translucent in places. You can do this by rolling out from the center to the edge, then rotating the rolling pin and repeating the motion, until you have gone all the way around the circle.

The carom seeds may form small holes around themselves as you roll out the dough--this is normal and these will close again as you shape the samusa.

3. Using a sharp knife, cut the dough circle in half. Set one half aside and cover it to avoid drying out. Place one portion of filling in the center of your piece of dough. Optionally, wet the edges of the dough to make sealing easier.

4. Fold one of the triangular sides of your piece of dough (in my pictures, this is the one at the top) over the filling. Repeat on the other side, overlapping the first piece of dough slightly, to cover the filling and create a triangular point on the bottom edge (on the left, in my picture). Press to seal.

5. Fold the still-open edge back over the samusa to seal in the filling completely and create a triangular shape.

If you are inexperienced with rolling out dough, you may not be able to get the dough thin enough to fold over a whole portion of filling--if so, just reduce the amount of filling in each samusa. If you're not confident that your samusa are fully sealed, you may (instead of deep-frying) pan-fry them in 1/2" (1 cm) of neutral oil, turning once, until both sides are golden brown.

To fry:

1. Fill a small pot with a few inches of oil and heat it to 350 °F (175 °C). A piece of bread dropped into the oil should slowly begin to form bubbles--if it browns and floats immediately, your oil is too hot.

2. Using a slotted spoon, gently lower samusa into the oil. Depending on the size of your pot, you may need to do this in batches--try not to cover more than half of the surface area of the oil, to avoid temperature fluctuations.

3. Fry, flipping occasionally, until golden brown on all sides. Set aside on a wire cooling rack or a paper-towel-lined plate.

4. Optionally, to produce very crispy samusa, fry them again at 370 °F (188 °C). If you want to save some of the samusa to eat later, fry them once and freeze; immediately before serving, fry again.

Serve immediately with dipping sauce. Leftover samusa are sometimes eaten with samusa soup.

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[connecttofood]

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