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SPICED POTATO SAMOSAS
SPICED POTATO SAMOSAS
Note: Step 5 can be changed. You can use the wrapper and put mix..
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INGREDIENTS
- 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
DIRECTIONS
Peel and dice potatoes.
Boil until just tender.
Drain.
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.
RECIPE BACKSTORY
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.
Marlene
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