Samosas make a great flavorful appetizer or can even be a meal. This is a simple recipe due to the egg roll wrappers I used, which is much easier! I serve them with this Cilantro Mint Chutney. Yummmm!!!
Growing up a bunch of us use to go to the Hare Krishna temple almost every sunday for their free vegetarian feast. At first there were just a few of us but over time the upstairs balcony was full of friends and friends of friends. Then they started to charge 2$ which was still a great deal.
Across the street they had a Indian restaurant named Govindas. My friend Janelle and I went to cosmetology school right around the corners so we ate lunch there quite often, and the samosas were my all time favorite!
Recipe: Approx. 10 – 12 Samosas
- 3 Medium to Large Potatoes – about 1 1/2 pounds
- 1 Carrot – about 3/4 cup
- 1/4 Cup Expeller Pressed Grapeseed Oil
- 1 Tablespoon Coriander Seeds
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Turmeric
- 1/2 White Onion
- 1 – 2 Serrano Chilis
- 2 – 3 Cloves Garlic
- 2 Teaspoons Fresh Ginger
- 1/4 Cup Minced Fresh Cilantro
- 1 3/4 Teaspoon Sea Salt
- 1 Cup Frozen Peas
- 12 – 15 Large 4 by 4 Egg Roll Wrappers
- 6 Tablespoons Butter or Coconut Oil – for baking
- Grapeseed Oil – for frying
Dice and cook potatoes water, boiled until just tender but not mushy.
Slice carrots into 1/4 inch rounds then cut the disks into quarters. Steam in a pot of water on a steamer until soft.
Measure coriander seeds and pulse in a coffee grinder a few time to just crack the seeds up a bit, add to a sauté pan along with the cumin seeds, garam masala and 1/4 cup oil. Cook on med heat for about 5 minutes or until spices release their fragrances.
While spices are cooking (keep an eye on them) chop onions then add to pan along with the turmeric and salt. Turn heat down to medium-low. Cook until onions are soft. (about 10 – 12 minutes)
While onions are cooking, finely grate ginger with a micro planer, mince serroenos and garlic.
Make sure and stir onions and when they are soft add ginger, serranos and garlic.
Sauté for a couple of minutes then add the cilantro, carrots, peas and potatoes then stir thoroughly, cook for 10 more minutes to incorporate all the flavors.
Place a sheet of an egg roll wrapper on a plate and add some filling leaving at least 1/2 inch around.
With your finger spread some water on the bottom edge of the wrapper, flip bottom over about 1 inch over the filling and press the corners together.
Spread water on 3 remaining edges using the water as a glue to stick together then fold right corner over and sealing the edge on to the folded over part.
Then fold left corner over and seal forming a triangle. Press down edges softly but making sure it is sticking good and continue with the rest.
Pre-heat oven to 400 degrees.
Melt the butter or coconut oil and brush onto both sides of the samosa with a pasty brush or your fingers.
Place samosas on a parchment lined baking sheet.
Bake for 10 minutes then flip for about 4 minutes or until golden.
Add about 3/4 inch of grapeseed oil to a pan and place as many samosas that will fi and fry until the bottom is golden.
Flip them over and fry the other sides then remove when evenly golden.
Place onto a few sheets of paper towels to remove excess oil and they are ready to eat!!!
The cilantro mint chutney is the perfect dipping sauce.
Potatoes are a good source of essential iron, which supports red blood cell function bringing oxygen to your tissues. They are a good source of vitamin C and have significant amounts of copper and zinc. The copper keeps your nervous system healthy and boosts the immune system also helping your body absorb iron.