A recipe for the famous Indian snack, these savoury vegetable samosas can be a challenge to make but are well worth the effort.
5 people made this
1 tablespoon vegetable oil
1 tablespoon cumin seeds
1 (2cm) piece root ginger, grated
2 garlic cloves, minced
1 small onion, minced
500g frozen petits pois
1 teaspoon ground turmeric
2 teaspoons curry powder
2 cooked potatoes, mashed
1 tablespoon chopped fresh coriander
2 tablespoons plain flour
1 package wonton wrappers
oil for frying
Method Prep:40min › Cook:3min › Ready in:43min
Heat the vegetable oil in a large frying pan over medium heat, and cook the cumin seeds until fragrant, about 1 minute. Stir in the ginger, garlic and onion, and cook and stir until the onion is golden, about 3 minutes. Stir in the petits pois, turmeric, curry powder and potatoes, and cook until heated through, about 3 minutes. Remove from the heat and stir in the fresh coriander. Season with salt; set aside.
Whisk together the plain flour and water in a jug until smooth. This will be used to 'glue' the wonton wrappers together.
To fold the samosas, cut each wonton wrapper into 3 long rectangles. Place a small amount of filling in the upper left corner of a wonton strip, and brush the edges of the wrapper with the flour and water mixture. Fold the top corner into a triangle over the filling, then continue to fold, keeping the triangle shape, down the length of the wonton strip. Press to seal the edges.
Heat oil in a large, heavy saucepan over high heat. Fry the samosas in small batches until golden brown, about 3 minutes. Remove to drain on a plate lined with kitchen paper.