6 people

Samosa Filling

  • 4 large yukon potato roasted
  • 1/2 cup onion diced, cooked and cooled
  • 2/3 cup peas
  • 1 tsp garlic minced
  • 2 tbsp curry powder
  • 1 tbsp cumin
  • 1 tsp garam masala
  • 3 tbsp cilantro chopped
  • salt to taste

For the Tamarind Sauce (chutney)

  • 1 1/2 cup water
  • 3 tbsp tamarind paste
  • 2/3 cup sugar
  • 2 tsp cumin
  • 1 1/2 tsp salt

Nutritional information

Calories: 226kcalCarbohydrates: 53gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 599mgPotassium: 648mgFiber: 5gSugar: 29gVitamin A: 179IUVitamin C: 30mgCalcium: 54mgIron: 3mg
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6 people

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

  • Preheat oven to 400 degrees,
    Place potatoes in a small roasting pan and drizzle with olive oil, salt, and pepper. Place in the oven and roast for about an hour. Take out and cool slightly. Then peel the potato and roughly chop ( it should be really easy since the potatoes should be tender all the way through.)
    Meanwhile in small saute pan on medium high heat, add 2 tbsp of olive oil and onions. Cook for 4 minutes and then add the garlic. Cook for another 2 minutes and season with salt. Set aside to cool slightly
    Then, in a bowl place the potatoes together with the onions and spices. Add chopped cilantro, peas, and season everything with salt. Mix well, taste the filling and adjust the seasoning if need be. Then fold in the peas. 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!
    Indian samosas recipe

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