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Vegetable Samosa
makes 10
Ingredients
| 5 | frozen spring roll wrappers, 22cm squared |
| 1 small | egg, beaten |
| 500 ml | vegetable oil for deep frying |
| For the Filling: | |
| 1 tbsp | ghee or vegetable oil |
| 3 | shallots, finely chopped |
| 1 clove(s) | garlic, finely chopped |
| 2 tsp | ginger, finely chopped |
| 1/2 tbsp | freshly ground coriander |
| 1 tsp | freshly ground cumin |
| 1/4 tsp | turmeric |
| 1/4 tsp | chilli powder |
| 1/4 tsp | freshly ground black pepper |
| pinch(es) | of grated nutmeg |
| pinch(es) | of ground cloves |
| 160 g | potatoes, cut into medium dice |
| 220 g | carrots, cut into medium dice |
| 60 ml | water |
| 1/2 tsp | salt, plus extra to taste |
| 1 1/2 tbsp | spring onions, finely chopped |
| 1 tbsp | mint leaves, finely chopped |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Heat the ghee or oil; add shallots, garlic and ginger and fry, stirring continuously, for 2 minutes. Add all the ground spices and stir-fry for a few seconds. Add potatoes and carrots and cook, stirring frequently, for about 2 minutes.
Add water and salt and simmer covered for about 10 minutes. Stir occasionally. Season to taste and add spring onions and mint. Stir-fry for 1 minute.
Transfer the moist mixture to a bowl and leave to cool.
Cut each spring roll wrapper into 2 equal strips. Take one strip of spring roll wrapper at a time and wrap the rest in a damp tea towel.
Fold over one corner of the wrapper at a 30º angle and brush it with a little beaten egg. Turn the folded edge over again to line up with one side of the strip. Press the edge that has been brushed with egg to seal the wrapper at the side so that it forms a pocket.
Stuff 3-4 teaspoons of filling into one pocket. Place the wrappers on the work surface and fold the pocket over the remaining wrapper, brushing well with egg to seal.
Heat the oil to about 180ºC and add 3-4 Samosa at a time and fry for about 3 minutes, turn over frequently with a slotted spoon, until are golden brown.
Remove the Samosa and drain well on kitchen paper. Keep warm in a hot oven until the remaining Samosa is fried.
Serve warm with coriander-yoghurt dip.
Add water and salt and simmer covered for about 10 minutes. Stir occasionally. Season to taste and add spring onions and mint. Stir-fry for 1 minute.
Transfer the moist mixture to a bowl and leave to cool.
Cut each spring roll wrapper into 2 equal strips. Take one strip of spring roll wrapper at a time and wrap the rest in a damp tea towel.
Fold over one corner of the wrapper at a 30º angle and brush it with a little beaten egg. Turn the folded edge over again to line up with one side of the strip. Press the edge that has been brushed with egg to seal the wrapper at the side so that it forms a pocket.
Stuff 3-4 teaspoons of filling into one pocket. Place the wrappers on the work surface and fold the pocket over the remaining wrapper, brushing well with egg to seal.
Heat the oil to about 180ºC and add 3-4 Samosa at a time and fry for about 3 minutes, turn over frequently with a slotted spoon, until are golden brown.
Remove the Samosa and drain well on kitchen paper. Keep warm in a hot oven until the remaining Samosa is fried.
Serve warm with coriander-yoghurt dip.
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Comments by other users
A very nice and tasty recipe but the preparation took me mor than an hour, including the wrapping and deep frying.
Steffi
Steffi
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sweisbrich
12/02/2010 07:08 o'clock