Samosa
Samosa, an Indian deep-fried pastry, traditionally contains either meat or vegetable filling. This is an easy samosa recipe with spiced potato filling, accompanied by detailed, step-by-step instructions on folding the samosas.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb (250g) potatoes (peeled)
- 2 tablespoons oil
- 1/4 small onion (diced)
- 1/4 cup green peas (smashed)
- 1 tablespoon curry powder
- 1/2 teaspoon chili powder
- 1 teaspoon sugar
- salt (to taste)
- 1 egg white
- spring roll wrappers (cut into 3 equal-sized rectangle pieces)
- oil (for deep-frying)
Instructions
- 1
Potato samosas. Boil the potatoes for 10 minutes or until they are completely cooked through. Drain and let them cool. Peel off the potato skin, then break and mash the potatoes using the back of a spoon.
- 2
Samosas filling. Heat up a skillet and add the oil. Sauté the onion until aromatic before adding the potatoes and green peas, along with curry powder, chili powder, sugar, and salt. Cook for a few minutes. Remove from the skillet and let it cool.
- 3
Wrapping samosas. Scoop 1 heaping teaspoon of the filling and place it at the top center part of a piece of wrapper. Brush the outer edges of the wrapper with egg white, then fold and form the samosa into a triangle. Pinch the edges and all corners to make sure they are sealed tight and there is no leakage. Repeat the same until the filling is used up.
- 4
Frying samosas. Deep-fry the samosas at 350°F (176°C) until they turn golden brown. Remove them from the oil using a strainer or slotted spoon, and transfer them to a plate lined with paper towels to absorb excess oil. Serve warm.