The Samosa King, Rick Matharu stopped by The Goods to show us how to make his signature crave-worthy bites. Known for dishes that fuse ingredients from all kinds of cuisines together, Matharu shared this super affordable and easy-to-make recipe that does just that with us. Don’t have time to make dough? Don’t worry, he’s got you covered with a hack that uses flour tortillas. Baked or fried, they’re ready in no time, and we promise they’re as cheesy and delicious as they sound.
2 tbsp extra virgin olive oil
1 tsp cumin seeds
1 small red onion, finely diced
1 clove garlic, finely minced
½ tsp garam masala
½ cup water
1 can red kidney beans, drained and rinsed
½ tsp red chili powder
½ tsp sea salt
½ tsp black pepper
2 cups white rice, cooked
½ cup salsa
½ tbsp taco seasoning powder
Small handful fresh cilantro, roughly chopped
½ lime, juice
1 cup cheddar, grated
8 large white flour tortillas — 1 tortilla makes 2 samosas
½ cup water
1-2 tbsp all purpose flour
In a large skillet over medium heat, add 2 tbsp extra virgin olive oil. Add cumin seeds and cook for 30 seconds. Add onions and saute for 2 minutes until softened. Then add garlic and saute for another minute. Last add your garam masala and sauté to toast for 1 minute.
Add ½ cup of water and half of kidney beans to the onion pan and roughly mash just to break up the beans. Now add chili powder, salt and pepper and mix. Take off the heat and add rice, remaining beans, salsa and mix together. Let mixture cool for 10 minutes and then add taco seasoning, cilantro, lime juice and cheese. Mix until combined.
Cut tortilla in half so you have 16 half moon shapes, set aside. In a small bowl mix together water and flour to form a paste. With a small pastry brush, brush paste onto half of the flat edge of the tortilla, about 1cm thickness of paste. Take the two corners of the half moon and fold towards the middle, overlapping the two straight edges. Press and seal edges together to form a seam. Your tortilla should now look like a cone. Add about ¼ cup of filling into each pocket. Brush the top edge with paste and press to seal the pocket. Continue until all tortillas are filled.
In a deep heavy bottomed pot, heat vegetable oil to 350F-375F. Gently place two samosas in deep fryer at a time and cook for 2 minutes per side until a golden brown colour. With a slotted spoon remove samosas to a paper towel lined plate. Let cool slightly, serve with mango chutney and enjoy!
Note: Never place anything in the fryer with your hands, always use a utensil. Keep baking soda on hand and turn off hood fan when deep frying.
Servings: Makes 16 samosas
approx. Per Serving