Ok I was sooooooo proud of myself this past weekend… I made samosas on my very own!!! Now I did use the inspiration of a few cooking books to get the idea of the main ingredients. Any way here is my recipe. Please share your recipes in the comment box because I want to make a few different kinds for Eid.
2 medium Potatoes
1 tsp Black mustard seeds
2 medium onion – chopped
1 tsp ground coriander
1-2 tsp Chili powder (depends on how hot you like them 😉
1tsp Garam masala
¼ tsp Tumeric powder
1 carrot – peeled and chopped
1cup frozen (or fresh) peas
½ cup green beans – trimmed and chopped
Salt to taste
Ready made Spring roll wrappers 20
Vegetable oil for deep frying
First make the filling:
Peel and cut the potatoes in to small cubes. Put in large pot with some salt and bring to a boil; As soon as the water is boiling drain. Heat the oil in a pan… a good blurp will do. Add the mustard seeds and fry until they start to pop. Add the onions and fry until soft and translucent. Add all the spices and a bit of salt. Fry until fragrant and then add the potatoes, carrot, peas and beans. Cook for 15 – 20 minutes; remove from heat and let cool
Make you wash by whisking an egg with a few tsp of water. Cut the spring roll wrappers in half so you have rectangular pieces. Once the filling is cooled down place a heaping tsp at one end in the centre. Then run a thin layer of egg wash on all the outer edges of the pastry. Then fold the end over the filling making a triangle shape. Keep folding back and forth making a triangle.
Heat the frying oil. Fry the samosas a few at a tome for about 30 seconds or until they are golden brown flipping them part way through. Set to drain on paper towel.
Serve hot with mint & tamarind chutney!
This recipe makes 40 small samosas… probably way too many to eat in one sitting. I freeze mine after they cool. Then when I feel like having a snack I pop a few into the microwave for 30 seconds and then broil them for 1 minute each side to crisp them back up. Yummmmmmmy!!