Indian Samosas Easier
Submitted by london
Crispy Indian samosas made easy with spring roll wrappers instead of homemade pastry. Spiced potato-pea filling wrapped and fried until golden.
YIELD
24 servingsPREP
20 minCOOK
20 minREADY
40 minTraditional samosas require making pastry from scratch, but this shortcut version uses store-bought spring roll or egg roll wrappers to save hours. The filling is authentically spiced with curry powder, ginger, and garlic, loaded with potatoes and peas, then brightened with fresh coriander.
You’ll wrap spoonfuls of cooled filling in the wrappers (egg wash seals them tight), then shallow-fry until crispy and golden on both sides. They freeze beautifully, so make a big batch for future snacking.
Serve hot with mango chutney or tamarind sauce for dipping.
Pro Tips
- Cool filling completely before wrapping or wrappers will get soggy and tear
- Cover unused wrappers with a damp cloth while working so they stay pliable
- Brush edges with beaten egg for a secure seal that won’t burst during frying
- Fry in batches so oil temperature stays consistent (around 350 degrees F)
- Freeze uncooked samosas on a baking sheet, then transfer to bags for frying from frozen later
Ingredients
Directions
This recipe uses either spring roll wrapper or egg roll wrappers to save time rather the traditional pastry.
They may be found in any Chinese store or in many groceries.
These made be made ahead of time and frozen.
Heat 2 tablespoon of oil in deep skillet.
Add onions, ginger and garlic.
Cook few minutes without browning.
Add curry and salt. Cook 30 to 60 seconds.
Add water, peas and potatoes.
Heat mixture thoroughly; combine well.
Add coriander but do not cook.
Cool completely. Separate wrappers individually.
If difficult to separate, unwrap package and cover with a damp cloth.
After a few minutes, top wrapper can be removed.
Place tablespoonful of filling on wrapper.
Brush edges with egg and fold over filling into a triangular shape.
Place on baking sheet lined with a clean tea towel.
Separate second wrapper and repeat.
Unused wrapper can be refrozen if wrapped well.
Heat 1 inch of oil in deep skillet.
Cook in batches few minutes on each side until golden and crisp.
Drain on a rack or paper towels. Serve with chutney as a dip if you wish.
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