Cookin’ It Up With Mohi’s Menu

Today’s world is a melting pot of innovation, culture, and most importantly, food. Over the years, many ambitious individuals have ventured so far as to fuse different cuisines together to form intriguing dishes and new styles of cooking. One such innovation that hails from the old world is the samosa. A triangle of dough, similar to a fried wonton, generally stuffed with a filling of potato or beef, the samosa is a most versatile and delicious food stuff. Given its international appeal, many curious peoples have dabbled in culinary experimentation with it. Although many fail to create any innovative dishes, some individuals have struck culinary gold with their delectable derivations of this crunchy eat. A perfect combination of texture, flavor, and “unctuousness” the samosa is certainly worthy of the recognition it has received, and much more. Given that any readers’ mouths are no doubt watering at this moment in time, here is a recipe to hopefully satiate your lust for delicious cuisine.

Nutella Stuffed Dessert Samosas:

Required Ingredients:
2 tablespoons all-purpose flour
3 tablespoons water
80 grams Nutella®
6 strawberries, hulled and sliced
10 samosa or large spring roll wrappers
Vegetable or canola oil for frying

Method for Preparation:

In a small bowl, stir together the flour and water to form a paste; set aside. Cut the samosa or spring roll wrappers into rectangular strips. Fold the end of one strip over to form an equal-sided triangle, then fold over again, maintaining the triangle shape. Lift it up and spoon a little bit of the Nutella® then some strawberries into the pocket. Continue folding back and forth, maintaining the triangle shape. When you get to the end, brush the last piece of the strip with some paste and seal it closed. Repeat until all samosas are made. In a deep frying pan, heat a couple inches of oil over medium-high heat until hot. Fry a few at a time, without crowding the pan, for 1-2 minutes on each side or until they turn golden brown. Remove with a slotted spoon and place on paper towels to drain. Following this step, serve the samosa warm, fresh out of the frying pan.