Mystic Orient: Kimchi-Masala Samosa
Make it the LXV way
Spice blend
Mystic Orient Spice Blend
Wine pairing
2022 Lumière — Blanc de Noir Sparkling
100% Sangiovese from Santa Ynez Vineyard, Happy Canyon. 25 cases. LXV's inaugural sparkling wine - a radiant celebration of Sangiovese at its most expressive.
Wine pairing
2023 Blanc De Franc
100% Cabernet Franc. A rare white expression of the Cabernet Franc grape — tropical, textured, and utterly unique.
Indo-Chinese street food is its own cuisine, and a samosa stuffed with something fermented is entirely in that tradition. Mystic Orient — red miso, scallion, cabbage, ginger, chili, garam masala, turmeric — makes a filling that is somewhere between aloo masala and kimchi, and the fermented tang is what makes a fried pastry drinkable. Bubbles and acid are non-negotiable here: the Lumière Sparkling first, the Blanc de Franc second.
Ingredients
- PASTRY: 2 cups all-purpose flour
- 1/2 tsp ajwain (carom seeds) and 3/4 tsp fine salt
- 1/4 cup ghee or cold neutral oil
- About 1/2 cup cold water
- FILLING: 2 tbsp neutral oil
- 1 tsp cumin seeds
- 1 tbsp LXV Mystic Orient Spice Blend
- 1 tbsp grated ginger and 2 garlic cloves, minced
- 3 scallions, whites and greens separated, sliced
- 1 cup napa cabbage kimchi, drained and roughly chopped
- 1 1/2 lbs Yukon Gold potatoes, boiled, peeled and coarsely crushed
- 1/2 cup green peas
- 1 tsp amchur and 1 tsp fine sea salt
- Neutral oil, for deep frying
- Tamarind chutney and cilantro chutney, to serve
Method
- Rub the ghee into the flour, ajwain and salt until the mixture holds its shape when squeezed. Add cold water a little at a time to make a firm, stiff dough — much stiffer than you think. Knead 2 minutes, cover, and rest 30 minutes. A soft dough gives you a bubbled, soggy samosa.
- Heat the oil for the filling over medium. Add the cumin seeds and let them sizzle, then the LXV Mystic Orient Spice Blend, ginger, garlic and scallion whites. Fry 1 minute.
- Add the chopped kimchi and cook 4-5 minutes until most of its liquid has evaporated — a wet filling will burst the pastry in the fryer.
- Fold in the crushed potatoes, peas, amchur and salt. Cook 3 minutes, then stir through the scallion greens and cool completely.
- Divide the dough into 8 balls. Roll each into a 6-inch oval, cut in half, and form a cone by brushing one straight edge with water and overlapping it.
- Fill each cone about two-thirds full, press out the air, and seal the top edge firmly with a water-brushed pleat. Stand them on a tray as you go.
- Heat 3 inches of oil to 275°F. Fry the samosas in batches 8-10 minutes at this low temperature, turning occasionally — they should barely color. This slow first fry is what gives you a blistered, flaky shell.
- Raise the oil to 350°F and fry each batch again for 2-3 minutes until deep golden and crisp. Drain on a rack, not paper.
- Serve hot with tamarind and cilantro chutneys.
More like this
https://www.lxvwine.com/recipes/mystic-orient-kimchi-masala-samosa/ · LXV Wine, Paso Robles