Whilst out shopping this morning, I pass by Maya Indian Sweets & Masala in Surry Hills. On the recommendation of a friend, Christopher and I tried their dosas a few weeks ago. We were impressed and promised ourselves a second visit.
I peer inside the café-style restaurant and see the glass cabinet displaying various Indian sweets and fried savoury snacks. They tempt me inside.
As there are three of us for lunch today and very little time to cook it, I decide on a samusa thote. I buy three samosas each the size of a fist. The pastry is firm and crispy, not at all oily, and crammed with spicy potato, peas and fresh coriander stuffing.
It’s an ideal salad for this time of the year. The addition of mint, white cabbage, shallots and tomato give freshness and crunchy texture while the tartness from the tamarind balances the richness of the samosas.
3 large samosas, roughly chopped
20g white cabbage, finely shredded
2 shallots, sliced thinly lengthways
2 garlic cloves, sliced
2 small tomatoes, chopped
handful of mint, chopped
4 tablespoons tamarind liquid
3 teaspoons roasted chickpea powder
peanut oil to fry garlic
salt & pepper
The salad takes no time at all to put together once all the ingredients are prepped. For an aromatic dressing, fry the garlic in some oil until golden. Remove and reserve a couple of tablespoons of the garlic oil for the dressing.
When you are ready to serve, toss all the ingredients in a bowl. Check for seasoning before serving.
Cooking time: 5 mins
Fancy making your own samosa from scratch? Watch this recipe