I now have a lot of catching up to do on both the work and the blog fronts. I’ve really missed everyone, but I will be visiting with y’all over the next day or two.
This is another recipe inspired by Jason at http://jasoncooks.blogspot.com
we obviously share the same love of Indian cuisine. I love veggie samosas, and I have tried making them before using frozen filo pastry. They were a disaster, they just fell to pieces. Jason had the ingenious idea of making samosas using egg roll wrappers, I tried his method and they worked beautifully. I did use my own recipe for the filling though. Also, I have to confess that I deep-fried them in the traditional Indian way, naughty – but ever so nice. Next time I will try baking them, honest. ;-)
Makes about 10 – 12 samosas
1 tablespoon olive oil
1 onion finely chopped
3 – 4 cloves garlic, finely chopped
2 teaspoons red curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 Russet potatoes, finely diced
1 carrot, finely diced
1 cup frozen peas
½ cup vegetable/or chicken stock
1 package egg roll wraps
Sufficient vegetable oil for deep frying
- Heat oil in a large skillet over a medium heat, add onion and sauté until translucent. Add garlic and sauté for a further minute.
- Stir in all spices and sauté for another minute.
- Add potatoes, carrots, and peas and stir until coated.
- Add stock, and bring to boil. Reduce heat and simmer covered for about 30 minutes until veggies are tender and liquid has almost evaporated.
- Allow mixture to cool, and place in refrigerator until cold.
- Place a tablespoon of the mixture in half of the wrap, dampen edges of wrap with water and fold into a triangle. When folding the triangle leave a little extra pastry at the edges to fold over and seal the triangle.
- In a deep fat fryer or wok heat vegetable oil to 400F, deep-fry samosas in pairs until golden brown, about 3 – 4 minutes.