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I’ve never believed that “healthy” dinner hacks taste better than the original. Sorry, no one believes that zucchini noodles taste better than real pasta! Sure, to make a zucchini paste can be delicious on your own, but I will never consider it the same substitute, and it shouldn’t be labeled that way. That’s why today, I’m not going to tell you that stuffed peppermint recipes, which act as a shell for samosa stuffing, taste better than real samosas.
* Spoiler * Nothing is better than a chutney that is fried and stuffed samosaespecially at my favorite restaurants or at a wedding reception. But … that doesn’t mean these stuffed peppers aren’t as delicious as their own entity. While this recipe inspires one of my favorite fried foods, they are definitely lighter and make the weekly dinner of the week easy.
Another spoiler, we didn’t grow up making samoa at home. They were a gift stored to pick up at our favorite stores in India in Houston, stacked in a small white box and tucked between greasy parchment paper (which my brother and I would inevitably put in before we got home or handkerchiefed at weddings). soaked in chutneys before the reception dinner). So since my mother didn’t even have a recipe to refer to this, I went to try different spice mixes and relationships with my potatoes to try the smooth, spicy filling of a samosa.
It’s actually very easy to make a filling for these and I think it would make a delicious filling in baking doughs when making real samosas. But today, we take our spicy potatoes and toss them with roasted pepper. I think the combination works very well. The sweetness of the potato blends perfectly with the black peppers, so with a little lime juice and a drizzle of chutney, it’s almost like magic.
Easy hack that I love? Microwave your potatoes. I know, microwaves aren’t really big to watch, but after listening to one last episode Recipe Club A podcast with Priya Krishna and David Chang, they wholeheartedly accepted that the microwave has its place in the kitchen. (Have you seen their new book?) My mom usually bakes potatoes for dishes like Pani Poori and Chaat, so I don’t do anything else. It’s very easy to take the potatoes out of the microwave, let them cool when you heat the spices with the oil in the onion, mash the potatoes (leaving the chunks) and then add the spices. So perfect, and doesn’t need a huge pot of boiling water.
And when it comes to peppers … technically, you can easily follow any method you prefer in peppers. I’ve seen a few different ways to do it online:
- Divide the top of the pepper, drain, fill the fillings, place the top and burn until protected.
- We roast the peppers whole until they are burnt and smooth. Peel a squash, grate it and squeeze the juice.
- Slice the peppers in half, deseed, cut the roast until cooked apart, fill with the fillings.
There really is no right or wrong way to do this. Having tried all three methods, I think the first one gives the least amount of mess after baking, although I prefer the second and third methods to the soft sweetness it creates from the peppers. If you care more about presentation, this is the perfect first choice. Otherwise, the other options work great. Choose it!
This also makes for a very easy dinner to deal with, as it will keep the fillings up overnight. So you can prepare your potatoes in the kitchen for the filling, until they are ready to be saved, and you will have an easy dinner with minimal effort. Also, when you throw in a bit of chutney, tamarind or mint and cilantro chutney, it’s very delicious. On top add fresh herbs, maybe a drizzle of yogurt, some fresh red onions, and you’ll also have a pretty tasty dish. Enjoy!
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