- Cooking Time:
- Preparation Time:
- 1 large packet egg roll wrappers
- 2 large potatoes
- 1?2 cup frozen peas (I use canned and just drain them)
- 1 T coriander seeds
- 11?2 tsp cumin seeds
- 1 tsp chili flakes
- 1 T lemon juice
- 2 T chopped coriander or mint (or both)
- vegetable oil for frying
- Peel and dice potatoes.
- Boil until just tender.
- Boil peas (if using frozen) until just cooked and drain.
- Toast coriander and cumin seeds in a dry pan over moderate heat until aromatic.
- Add chili flakes and toast briefly.
- Grind all to a fine powder in a spice grinder or mortar/pestal.
- Mix potatoes, peas, spices, lemon juice and chopped herbs.
- Separate wrappers and cut into 2 - 21?2 inch strips.
- Place a heaped teaspoonful of filling on one end of strip and fold wrapper over diagonally.
- Fold again so loser edge is square and then again to make a diagonal. (This is like folding a flag!) Continue like this until whole strip has been used up and filling is completely enclosed.
- Dampen end with water and stick it down.
- Deep-fry in small batches until golden, turning twice.
- Drain on absorbent paper.
- Serve warm with sweet chili sauce or mint chutney.
NotesI have had two different types of samosas and I prefer this type with potato. You can make your own dough but wrappers work too.
Note: Step 5 can be changed. You can use the wrapper and put mix on the centre of a wrapper and fold into a triangle. Use beaten egg to seal the edges. Step 5 make appetizer sized samosas but by using a whole wrapper you get a larger samosa.