Samosaas (Chicago Tribune)
Submitted by Dlschraub
Crispy fried samosas using egg roll wrappers filled with spiced potatoes, peas, cumin, coriander, and fresh cilantro. A shortcut Indian appetizer fried golden in minutes.
YIELD
8 pastriesPREP
20 minCOOK
20 minREADY
40 minThese samosas use a clever shortcut: egg roll wrappers instead of traditional pastry dough. The filling is authentic though, with diced potatoes, green peas, whole cumin seeds, coriander seeds, fresh ginger, and green chili, all finished with a generous handful of cilantro. Folded into half-moons and deep-fried, they come out shatteringly crisp with a warm, spiced center.
Blooming the whole cumin and coriander seeds in hot oil for two minutes is what builds the aromatic base. The seeds pop and release their essential oils, infusing the cooking oil with toasty, fragrant flavor before the vegetables even go in. Ground spices can’t match that depth.
The filling can be made a full day ahead and refrigerated, which makes these ideal for party prep. Just bring it to room temperature before wrapping so the cold filling doesn’t cool the oil when you fry.
Pro Tips
- Use pre-cooked, diced potatoes so the filling just needs warming, not cooking through
- Moisten the edges of the wrapper well and pinch firmly. Any gaps and oil seeps in during frying
- Fry in batches of two or three. Crowding the pot drops the oil temperature and makes them greasy
- Drain on paper towels and serve immediately for maximum crispness
Variations
- Bake at 400°F (200°C) on a greased sheet for 15 minutes for a lighter, oil-free version
- Add a pinch of garam masala or amchur (dried mango powder) to the filling for more complexity
- Serve with tamarind chutney or mint-cilantro chutney for dipping
Ingredients
Directions
- Heat 2 tablespoons oil in a large skillet over medium-high Add the cumin and coriander; cook until they are fragrant, 2 minutes. Add the chili and ginger; cook 1 minute. Reduce heat to medium and add onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 Add potatoes, peas and salt; cook 1 minute. Remove from heat and add cilantro. Filling can be made a day ahead and refrigerated; bring to room temperature before using.
- Spoon filling onto bottom half of eggroll wrappers, using about ⅓ cup filling for each. Fold over and trim into half-moons. Moisten fingers with water; pinch closed.
- Heat several inches of oil to 375℉ (190℃) in a deep saucepan. Fry turnovers, several at a time, until they are crisp and golden, 2 to 3 minutes. Drain on paper towels and serve at once.
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