Recipe courtesy of James Cunningham
Show: Eat St.
Print
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Red Lentil and Vegetable Soup

Recipe courtesy of Good Housekeeping

Vegetable Terrine

Recipe courtesy of Laura Calder

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Vegetable Chow Mein

Recipe courtesy of Ching-He Huang

Grilled Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Veggie Empanadas

Recipe courtesy of Yvan Lemoine

Veggie Garbage Bread

Recipe courtesy of Chris Massie

Vegetable Lasagna

Recipe courtesy of Kelsey Nixon

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here