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.