Hummus Edamame Indian Samosa |Appetizers

An original creation by Kasih’s chef, these samosas are the ultimate fusion of international cuisines: Indian (Samosas), Japanese (Edamame) and Arabic (Hummus)! This appetizer is rich in flavour and texture; from Kasih Hummus with edamame mixture and the aromatic taste of cardamom to the crunchiness of samosa dough. Serve with mint sauce.

INGREDIENTS

For the Dough

2.5 cups sifted flour
1/2 teaspoon cardamom powder
4 tablespoons ghee
¾ cup water (or as needed)
Pinch of salt

For the Filling

3 Tablespoons Kasih Hummus
1 cup edamame beans
1 garlic, crushed
1 tablespoon lemon juice
1/2 tablespoon fresh grated ginger
3 tablespoons chopped coriander
Pinch of salt

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.
Roll out the dough and cut into triangles, brushing the straightedge side with a little water.
Fold it in half and align the two straight sides so that they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of the Kasih 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 towels and serve with the mint dip.

For the Dip

Finely chopped red chilli
1/2 bunch mint, chopped
1 teaspoon sugar
1 tablespoon lemon
1 tablespoon vinegar