Veggie Samosas

  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 to 10 samosas
Share This Recipe

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

  1. 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.
  2. 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.
  3. For the samosas: Mix together the flour and 3 to 4 tablespoons water in a small bowl until the mixture forms a thick paste.
  4. 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.)
  5. 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.
  6. Serve immediately or freeze to enjoy later.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …