Samosas are a great flavorful appetizer but they can also be enjoyed as a meal. This is a simple recipe due to the use of egg roll wrappers! I serve them with a delicious 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. There were so many new people, they started to charge $2.00 a head which was still a great deal.
The Krishna’s also had an Indian restaurant named Govindas across the street. My friend Janelle and I went to cosmetology school right around the corner and we ate lunch there quite often. The samosas were my all time favorite and to this day, when I go to an Indian restaurant, I have to order the samosas.
A nice bubbly wine is perfect for these, like a Cava, Prosecco or Txacoli.
Recipe: 10 – 12
- 3 Medium to Large Yukon Gold Potatoes – about 1 1/2 pounds
- 1 Carrot – sliced and quartered – 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 – diced
- 1 – 2 Serrano Chilis – minced
- 2 – 3 Cloves Garlic – minced
- 2 Teaspoons Fresh Ginger Root – microplaned
- 1/4 Cup Fresh Cilantro – minced
- 1 3/4 Teaspoon Sea Salt
- 1 Cup Frozen Peas
- 10 – 12 Large 4 by 4 Egg Roll Wrappers
- 6 Tablespoons Butter or Coconut Oil – for baking
- Grapeseed Oil – for frying
- Cilantro Mint Chutney
Dice potatoes and add to a pot of water then bring to a boil and continue to boil until tender but not mushy.
Slice carrots into 1/4 inch disks, then cut the disks into quarters. Add a steamer basket to a pan with 2 inches of water, bring water to a boil and steam on high heat until soft.
Measure coriander seeds and pulse in a coffee grinder a few time to just crack the seeds up a bit (you can also leave them whole if desired), 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) dice the onions then add to the sauté 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 serranos and garlic.
Make sure to stir the onions and when they are soft and translucent; add ginger, serranos and garlic.
Sauté for a couple of minutes; then add the cilantro, carrots, peas and potatoes. Stir thoroughly, cook for 10 more minutes to incorporate all the flavors.
Melt the butter or coconut oil and set aside.
Place a sheet of an egg roll wrapper on a plate and add some filling leaving at least 1/2 inch around. Shape the filling into a triangle with the point on the top.
With your finger, spread some water on the bottom edge of the wrapper, (using the water as a glue to stick together) flip 1 inch of the bottom edge over the filling and press the corners together.
Spread water on 3 remaining edges, then fold right top corner over the filling sealing the edge onto the bottom fold.
Then fold left corner over the same way as the right side (you will tuck in the top when you are bringing left corner down to seal, like a present) and seal forming a triangle. Press down edges softly but making sure it is sticking good and continue with the rest. Don’t let them sit out to long or they will dry out.
Pre-heat oven to 400 degrees.
Brush the melted butter or coconut oil onto both sides of the samosa with a pastry brush or your fingers.
Place samosas on a parchment lined baking sheet.
Bake for 15 minutes then flip for about 4 minutes or until golden.
Add about 3/4 inch of grapeseed oil to a straight sided pan and place as many samosas that will fit, leaving a little space between and fry until the bottom is golden.
Flip them over and fry the other sides and remove when evenly golden.
Place onto a few sheets of paper towels to remove excess oil and they are ready to eat!!!
Yellow Potatoes – Yukon gold’s content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.