Recipe courtesy of James Cunningham
Show: Eat St.
Veggie Samosas
Total:
30 min
Active:
30 min
Yield:
8 to 10 samosas
Level:
Intermediate
Total:
30 min
Active:
30 min
Yield:
8 to 10 samosas
Level:
Intermediate

Ingredients

Samosa Filling:
  • 3/4 teaspoon cumin seeds
  • 1/4 cup chopped yellow onions
  • 1/4 cup chopped green bell peppers
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon finely chopped hot Thai chiles, optional
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon salt
  • 2 large potatoes, boiled, peeled and mashed 
  • 1 green onion, chopped 
Samosas:
  • 2 tablespoons flour
  • 2 to 3 sheets square egg roll wrappers, cut into 3-inch-wide strips
  • 2 to 3 cups vegetable or canola oil, for frying 

Directions

For the samosa filling: Toast 1/4 teaspoon of the cumin seeds in a small skillet until fragrant; crush in a mortar and pestle or a spice grinder.

Combine the crushed cumin, onions, bell peppers, coriander, red pepper flakes, Thai chiles, the remaining 1/2 teaspoon cumin seeds, the garlic powder, salt, potatoes and green onions and mix well. Set aside.

For the samosas: Mix together the flour and 3 to 4 tablespoons water in a small bowl until the mixture forms a thick paste.

For each samosa, place 2 heaping teaspoons of the filling on one edge of each egg roll wrapper strip. Fold each wrapper to make a triangle, holding the filling in carefully. Using your index finger, apply the flour mixture to the edges of each wrapper and fold the wrapper back onto itself (still making a triangle); press the edges of the wrapper to seal. Continue folding each samosa until completely wrapped--seal the final fold with more paste. (The final fold should be in the middle of the backside of each samosa.)

Heat the oil in a wok or large, heavy saucepan over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. Add the samosas carefully to the hot oil and fry on both sides until golden brown. Remove and drain well.

Serve immediately or freeze to enjoy later.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Vegetable Samosas

Recipe courtesy of No Author

Potato and Pea Samosas

Baked Samosas with Tamarind Chutney

Recipe courtesy of Bal Arneson

Baked Samosas with Mint Chutney

Recipe courtesy of Aarti Sequeira

Mediterranean Chicken Samosas with Apple Cumin Chutney

Recipe courtesy of Roger Mooking

Sweet Potato Samosas with Ginger-Cucumber Raita

Recipe courtesy of Cooking Channel

Sweet Potato and Yam Samosas with Fresh Mango Chutney

Recipe courtesy of Bal Arneson

Veggie Pizza Shapes

Recipe courtesy of Rachael Knudsen

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here