Potato and pea samosas with spring roll wrappers
Indian cuisine · Curries With Bumbi · ♥ 996 likes · 27.7K views · 8 min video
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Ingredients
Method
Techniques
- 630 g potatoes
Boil the potatoes until fork tender, peel, and break up with the fingers; do not use a masher.
- 2 tbsp oil
- ½ tsp cumin seeds
- ½ tsp grated ginger
- ⅓ cup frozen green peas
Heat 2 tbsp oil over medium heat; add the cumin seeds, then the grated ginger, then the thawed peas, and stir briefly.
Cooking the spiced potato filling
- ½ tsp turmeric powder
- 1 tsp salt
- 1 tsp ground cumin
- ½ tsp Kashmiri chilli powder
- 1 whole green chilli
- 2 tsp chaat masala powder
Add the potatoes, turmeric, salt, ground cumin, Kashmiri chilli powder, chopped green chilli and chaat masala.
Stir on medium-low for a few minutes until the potato moisture dries up. Transfer to a plate and cool completely.
- spring roll wrappers
Thaw the spring roll wrappers at room temperature and keep the ones in use under a damp cloth.
Wrappers and flour-paste glue
- 2 tbsp flour
- water
Mix 2 tbsp flour with water added a little at a time to a runny paste for sealing.
Peel off one wrapper at a time, fill without overstuffing (it tears in the frying), fold into samosas, and brush the flour paste on to seal; dab paste on any open tip and press closed. They can be shaped, frozen and thawed before frying.
- oil
Deep-fry starting in warm oil (slow, gentle bubbles around a bamboo stick) over low heat, turning from time to time, until golden brown. Oil too hot makes the coating soggy and greasy.