Samosa Recipe
User Reviews
4.6
Samosa Recipe
Description
This Samosa Recipe centers on a filling of boiled, peeled, and mashed potatoes mixed with smashed green peas and sautéed onions. Seasoned with curry powder, chili powder, sugar, and salt, the filling is cooked briefly to meld the flavors. The filling is then portioned onto rectangular spring roll wrappers, which are sealed into triangular shapes using egg white to ensure no leakage during frying.
The samosas are deep-fried at 350°F until golden brown, creating a crisp and flaky exterior that holds the soft, spiced potato filling. This contrast in textures is a hallmark of samosas. The use of spring roll wrappers, instead of traditional dough, yields a thinner, crisper coating that fries quickly.
These samosas make a tasty snack or appetizer. They can be served warm with chutneys, sauces, or accompaniments that complement their mildly spicy filling. The recipe uses Russet potatoes preferred for their texture, and frozen spring roll wrappers that should be thawed and covered with damp towels to prevent drying during preparation.
Ingredients
- 1/2 lb (250g) potato peeled
- 2 tablespoons neutral cooking oil generic cooking oil
- 1/4 onion diced, small
- 1/4 cup green peas smashed
- 1 tablespoon curry powder
- 1/2 teaspoon chili powder
- 1 teaspoon sugar
- salt to taste
- 1 egg white
- spring roll wrapper cut into 3 equal-sized rectangle pieces
- neutral cooking oil for deep-frying, generic cooking oil
Instructions
- Potato samosas. Boil the potatoes for 10 minutes or until they are completely cooked through. Drain and let them cool. Peel off the potato skin, then break and mash the potatoes using the back of a spoon.
- Samosas filling. Heat up a skillet and add the oil. Sauté the onion until aromatic before adding the potatoes and green peas, along with curry powder, chili powder, sugar, and salt. Cook for a few minutes. Remove from the skillet and let it cool.
- Wrapping samosas. Scoop 1 heaping teaspoon of the filling and place it at the top center part of a piece of wrapper. Brush the outer edges of the wrapper with egg white, then fold and form the samosa into a triangle. Pinch the edges and all corners to make sure they are sealed tight and there is no leakage. Repeat the same until the filling is used up.
- Frying samosas. Deep-fry the samosas at 350°F (176°C) until they turn golden brown. Remove them from the oil using a strainer or slotted spoon, and transfer them to a plate lined with paper towels to absorb excess oil. Serve warm.
Notes
- Use 8x8-inch frozen spring roll wrappers, thawed to room temperature and kept covered with a damp towel to prevent drying.
- Russet potatoes are recommended for their light, fluffy texture suited to the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 5people | |
| Calories | 93kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Sodium | 19mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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