Thursday, May 7, 2009

Vegetable Samosas

The wanderer returns. I think I’m going to have to stop saying, I’m back, as every time I do that something else goes wrong. By now, I’m sure you all must think that I’m a complete hypochondriac. The truth is, ordinarily I am not a sick person, but these past few months it just seems to have been one thing after another. (Sigh!) The latest ailment was the flu, and it was a bad one. Anyway, I’m not going to bore you with the details, suffice it to say, I’m okay now, and hopefully will stay that way for a while.

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
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. ;-)

Vegetable Samosas

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.


Donna-FFW said...

So glad you are back and I hope you are feeling much better. These veggie samosas sound terrific, I have never had one but I can guarantee Id love it!

Mick said...

I can honestly say that the only problem I had with these was that it took Jan longer to make them than it did for me to eat them!!

Sara said...

Welcome back! The samosas look delicious, my husband would be thrilled if I made these for him.

Lisa said...

Eggroll wrappers are a great idea. Love the filling.

Cheryl said...

I have never even eaten a Samosa, those look good I will have to try one soon!

Lynda said...

I'm so sorry you've been sick again, but glad that you are back! You have been missed!
Your samosas look so good! I have not had them before, but I wish I had some right now!

Mediterranean kiwi said...

i dont need to tell you delicious and healthy these look
i love the spicy exotic taste of samosas, and theit versatility - they can be vegetarian or adapted for meat eaters.
lovely work

David Hall said...

Well get better soon and for good Jan! Food always seems to cheer me up when I'm ill. These samosas - drooool!


Paula said...

The flu! Ugh. So glad you are feeling better. Hey, is that second comment from your Mick? Cool! These samosas look terrific! The egg roll wrapper idea is genius, and I bet they added the perfect crunch. Baked or fried sounds good to me! Again, so glad you are feeling better. :-)

Sophie said...

Hey Jan, Welcome back! I hope you are feeling better now! I too, had the flu a few weeks ago: 10 days of being ill,...
These samosas look lovely!!! Yum! Yum!!

Jason said...

Jan, welcome back! So glad your feeling better and didn't have the Swine Flu :)
I agree, I keep thinking about baking stuff like this, but in the back of my mind all I can think is "what if it doesn't taste as good?" and then I run for the cast iron and oil!

Pam said...

Jan - they look AMAZING. I could eat 3-4 of those tasty samosas. YUM.

Lakeland Jo said...

sorry to hear you have been poorly- what a pain. Glad you hear you are better- these samosas look wonderful

Rumela said...

Lovely samosas. You know my husband is pure vegetarian and it’s very tough to satisfy him with veg stuffs. I always look for vegetarian dishes. Thanks for coming up with this dish. But I have a problem. I can’t make samosas crispy, can u suggest me some remedy for this?