Indian Vegetable Samosas


  • 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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