You have to try these delicious samosas recipe with peas and potato!
Samosas, in my opinion, are one of the best Indian appetizers you can consume. They aren’t too difficult to make, and samosas are the perfect way to use up leftover mashed or baked potatoes. You can get creative with the filling if you so choose, or keep it traditional. I kept this vegetarian recipe more towards the traditional of potato and peas but there are a ton of different fillings you can choose including meat. I had some large square wontons wrappers in the freezer so I decided to use those for my wrappers. I made a tamarind sauce to go with the samosas as well. Here is the samosa recipe I hope you enjoy it!
Recipe Ingredients
4 large yukon gold potatoes roasted and cooled completely (preferably from the night before)
1/2 cup of small diced onion cooked and cooled
2/3 cup of frozen peas (thawed)
1 tsp of minced garlic
2 tbsp of curry powder
1 tbsp of cumin
1 tsp of garam masala
3 tbsp of chopped cilantro
salt to taste
1 package of large wonton wrappers
egg wash (one egg whisked)
Tamarind chutney
1 1/2 cups of water
3 tbsp of tamarind paste concentrate
2/3 cup sugar
2 tsp of ground cumin
1 1/2 tsp of salt
Recipe instructions,
For the tamarind chutney,
Place all the ingredients in a small pot and bring to a boil. Turn down and simmer for 10-12 minutes until the sauce leaves a glaze on the back of a spoon. Season with salt, and set aside to cool.
For the samosas,
Place all the ingredients in a bowl except for the peas. Mix well the potato together with the spices, then fold in the onion and peas. Taste the filling and adjust the seasoning if need be. Then take a large square wonton and cut in half diagonally. Have the point ( or top ) of the triangle pointing down towards you. Take a little bit of egg wash and brush the left side of the triangle. Then take the right corner and bring it over to the left side tucking the tip under to make a cone shape. Press the left side (the one that has the egg wash) to seal that side. You should be left with a cone shaped pocket. Fill the pocket with the potato filling until it is almost full. Then take a little more egg wash and brush the ends, fold over and seal the samosa. Continue the process until you have no more filling left.
To finish,
Heat a small sauce pot with vegetable oil until the temperature reaches 325 degrees. Place a few samosas in the oil and fry for about 4 minutes or until they are golden brown. Strain out onto a paper towel. Serve with tamarind chutney and enjoy!
