Samosaas (Chicago Tribune)
Yield
8 pastriesPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ¼ | teaspoons |
cumin seeds
whole |
|
| ½ | teaspoon |
coriander seeds
whole |
|
| 1 | each |
green chili peppers
hot |
*
|
| 1 | each |
ginger
fresh, 1/2 inch cube |
*
|
| 1 | medium |
onions
diced |
|
| 4 | medium |
red skinned potatoes
cooked, diced |
*
|
| ¾ | cup |
green peas
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
cilantro
fresh |
|
| 10 | each |
egg roll wrappers
|
* |
| 1 | x |
vegetable oil
for deep-frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 6.3 | ml |
cumin seeds
whole |
|
| 2.5 | ml |
coriander seeds
whole |
|
| 1 | each |
green chili peppers
hot |
*
|
| 1 | each |
ginger
fresh, 1/2 inch cube |
*
|
| 1 | medium |
onions
diced |
|
| 4 | medium |
red skinned potatoes
cooked, diced |
*
|
| 177 | ml |
green peas
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
cilantro
fresh |
|
| 1E+1 | each |
egg roll wrappers
|
* |
| 1 | x |
vegetable oil
for deep-frying |
*
|
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.
