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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I have always loved samosas but have not been able to get the traditional dough recipe down to my liking yet. I thought why not use the thick wonton wrappers from the asian market instead? It worked out beautifully and the filling is DELICIOUS! Read more ! Such an awesome vegetarian appetizer... Ingredients:
filling |
6 yukon gold potatoes, peeled, cubed and boiled until tender, drained |
1 cup frozen petite peas |
4 tablespoons coconut (or canola) oil |
1 onion, finely chopped |
1-2 thai chilies, very finely chopped |
1 inch piece fresh ginger, grated |
i large clove garlic, crushed and minced |
1 tsp nigella seeds (also called black onion seeds) |
1/4 cup fresh cilantro, finely chopped |
fresh lemon juice, to taste |
1/2 teaspoon turmeric |
curry powder, to taste |
sea salt, to taste |
1 package thick wonton wrapper (available in asian markets - mine sells thin, medium and thick) |
canola oil, for frying |
mint chutney and/or mango chutney, for dipping |
Directions:
1. Place hot cooked potatoes and peas in a large bowl (the heat from the potatoes will defrost the peas.
2. Heat 4 tbsp oil. Add ginger, garlic, chillies and nigella seeds.
3. Stir fry for 1 minute, add onions and saute until tender. Add curry and tumeric. Add this mixture to the potatoes, slightly smooshing the potatoes as you combine. Add cilantro, lemon juice and salt. Taste and adjust seasonings if needed. Set aside and allow to slightly cool.
4. Prepare work surface for filling the wonton wrappers. Place about a tablespoon of the filling on one side of the square wonton. Moisten one edge with water. Fold over filling and press firmly to seal.
5. Heat oil to 350-375 F degrees. Deep fry the samosas until light brown.
6. Serve with chutneys.
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