Indian Vegetable Samosas
Ingredients
| 1 packet (10 inch) square spring roll wrappers | ||
| 2 tbs flour, mixed to a paste with water | ||
| vegetable oil for frying | ||
| Fresh cilantro leaves for garnish | ||
| 2 tbs ghee or unsalted butter | ||
| 1 small onion, minced | ||
| 1/2 inch piece of fresh ginger, peeled and chopped | ||
| 1 garlic clove, crushed | ||
| 1/2 tsp chili powder | ||
| 1 large potato, cooked until just tender and finely diced | ||
| 1/3 cup cauliflower florets, lightly boiled and chopped into small pieces | ||
| 1/2 cup frozen peas, thawed | ||
| 2 tsp garam masala | ||
| 1 tbs fresh cilantro, chopped | ||
| kosher salt and black pepper to taste | ||
| squeeze of fresh lemon juice | ||
| thai chili, chopped (optional) |
- Heat the ghee or butter in a large frying pan.
- Add the onion, ginger and garlic and cook over low heat, stirring occasionally, for about 5 minutes or until the oven has softened, but not browned.
- Add the chili powder and cook for 1 minute, then stir in the cauliflower, peas and thai chili, if using.
- Season with salt, pepper and the garam masala, then set aside to cool.
- Cut the spring roll wrappers into three strips (or two for larger samosas).
- Brush the edges with a little of the flour paste.
- Place a spoonful of the filling about 3/4 inch in from the edge of one strip.
- Fold one corner over the filling to make a triangle and continue this folding until the entire strip has been used and a triangular pastry has been formed.
- Seal any open edges with more flour and water paste.
- Heat the oil in a large saucepan or deep fryer fill 1/3 full with oil to 375 degrees.
- Add the samosas in batches taking care not to overcrowd the pan.
- Deep fry until golden and crisp. About 3-4 minutes. Take care not to over brown.
- Drain on paper towels.
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