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Photo © kkalyan/Flickr via Creative Commons

Solbar Samosas

Recipe from Brandon Sharp, executive chef, Solbar

Total time: 45 minutes. Serves 4-6


Samosa Dough:

  • 2 cups all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 cup water

Samosa Filling:

  • 1 tablespoon olive oil
  • Pinch of salt
  • 2 cups spinach purée
  • 1 pound yellow finn potatoes, baked and mashed with a fork
  • 1 tablespoon curry powder, toasted
  • 1 cup onions

Braised Red Boar Kale

  • 6 heads red boar kale
  • 1 tablespoon oil
  • 1 medium yellow onion, diced
  • 1 quart vegetable stock
  • Juice of one lemon
  • Kosher salt to taste



For the dough: Prepare dough by mixing flour and salt. Drizzle in the oil and mix. Add water, and knead until dough comes together; adjust water as needed.

For the filling: Sauté spinach with the oil, season with a pinch of salt and cool. Blend spinach in a blender. Place whole potatoes directly on rack in the oven, and cook at 400ºF until tender, about 45 minutes. Cut in half, and scoop out flesh. Fork-mash potatoes with toasted curry powder and ½ teaspoon salt, then add sauted onions.

For the kale: Sauté onion in oil over medium heat until it is translucent, about 10 minutes. Add kale, and cook for about 5 minutes. Add stock, and continue to cook until soft, about 1 hour. Season to taste with lemon and salt.

Assemble: Place samosas on a bed of kale or other garnish.

Chef’s note: "In keeping with Solbar’s commitment to cooking with seasonal ingredients at the peak of their flavor, we are serving our take on the Indian snack food. Whenever possible, we use local Napa Valley produce and other ingredients. In this recipe, we feature red boar kale from a local Petaluma farm where they dry-farm their property, using no irrigation other than the moisture the farm receives naturally during the spring." 

—Brandon Sharp


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