Vegetable Samosas

    • Prep Time
    • 20 mins
    • Cook Time
    • 10 mins
    • Yield
    • 20 samosas

This recipe for vegetable samosas was inspired by a trip my husband and I took to India. I loved samosas before, but after being in India and tasting so many different kinds, I tried to capture some of my favorite flavors in a bite.

I like to serve these as an appetizer, and since we love to entertain I love making dishes that are quick to put together, because I love to chit chat with our guests instead of slaving away in the kitchen.

I bought pre-made wonton wrappers, which work beautifully. It’s a kind of cheat, but trust me the results are amazing and no one really has to know. Enjoy!

Rate Recipe

Be the first to rate this recipe!

Ingredients

  • 2 potatoes, peeled and cubed
  • 3 bay leaves
  • 1 tsp kosher salt
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 tsp cumin
  • 1 tsp hot pepper flakes
  • 1 tsp curry powder
  • 1/2 cup frozen peas
  • pepper to taste
  • 20 wonton squares
  • oil for frying

Instructions

  • 1. Cook the potatoes, bay leaves and salt in boiling water until tender, about 20 minutes. Drain potatoes and remove the bay leaves. Lightly smash potatoes, making sure the potatoes are still lumpy.
  • 2. Meanwhile, sauté the diced onion in the olive oil over medium heat until translucent. Remove from heat.
  • 3. Mix potatoes with sautéed onion and spices until evenly incorporated. Mix in peas. Season with salt and pepper.
  • 4. Form a cone with a wonton wrapper. Fill it with the potato mixture, and brush the open part of the wrapper with a few drops of water to seal the samosa. Fold over the top of the filled triangle. It’s important that the samosa is completely sealed so oil doesn’t seep into the filling while frying.
  • 5. Heat 1 inch of frying oil in a saucepan or wok. When the oil is hot, fry the samosas on both sides until lightly browned. Serve hot. Enjoy!

Instructions

  • 1. Cook the potatoes, bay leaves and salt in boiling water until tender, about 20 minutes. Drain potatoes and remove the bay leaves. Lightly smash potatoes, making sure the potatoes are still lumpy.
  • 2. Meanwhile, sauté the diced onion in the olive oil over medium heat until translucent. Remove from heat.
  • 3. Mix potatoes with sautéed onion and spices until evenly incorporated. Mix in peas. Season with salt and pepper.
  • 4. Form a cone with a wonton wrapper. Fill it with the potato mixture, and brush the open part of the wrapper with a few drops of water to seal the samosa. Fold over the top of the filled triangle. It’s important that the samosa is completely sealed so oil doesn’t seep into the filling while frying.
  • 5. Heat 1 inch of frying oil in a saucepan or wok. When the oil is hot, fry the samosas on both sides until lightly browned. Serve hot. Enjoy!

Rate this recipe

  • Be the first to rate this recipe!

  • Average Rating

    (0 / 5)


LIKE US ON FACEBOOK   


Comments