Crunchy, warm and can be dipped in all kinds of sauces, they are delightful!
Samosas are a fabulous way to start a meal, and when made small and dainty they can be very elegant to serve at a cocktail party. Samosas can be filled with all kinds of fillings, so they are an open ground for creativity. Especially when you pair the filling with a creative dipping sauce they can be really delectable. I have tried this gingered crab with rice when in Seychelles – which cooks the same creole cuisine as Mauritius – and in Mauritius samosas are possibly the most consumed snacks. I thought to combine the two very tasty concoctions into one and fill the samosas with the gingered crab. They turned out heavenly, really uniquely flavoured samosas. I have gone with a slightly thinned creole coconut chutney (FYI, creole chutneys are different from Indian chutneys in texture and making methods, more on that in later posts) for a dipping sauce, but you can also go for the Thai sweet chili sauce, which matched the crab perfectly too.
Here is how these samosas are made also including the pastry!….