Emerald Orchid
03-01-2009, 06:02 PM
INDIAN SAMOSAS
1 pkg egg roll wrappers (about 24)
2 Med Cooked Potato, diced
1/2 Cup Green Peas, cooked
2 Med Onion, chopped
2 Cloves Garlic, crushed
1 Inch Piece Fresh Ginger, grated
4 Tsp Curry Powder
1 Tsp Chili Powder (I use 1/2 tsp Cayenne pepper)
1/2 Tsp Turmeric
1 Tsp Salt
1/2 Tsp Black Pepper
4 Tbsp Butter (or ghee) (I use vegetable oil because I don't like butter)
2 Tbsp Lemon Juice
2 Tbsp Fresh Coriander, Chopped, or mint (I've used 1 tsp dried coriander and it tastes good)
Cover the egg roll wrappers with a damp cloth until needed.
Mix the filling ingredients except lemon juice and chopped herbs and fry in the butter until just cooked through.
Sprinkle on approximately 2 tablespoons of water and increase the heat until the liquid has evaporated. Remove from the heat and add the lemon juice and herbs. Stir well and leave to cool.
Drop about 1 tbsp filling in each egg roll wrapper.
Seal the ends with water. (For folding instructions, check if you can find it on the web - I fold them in a non-samosa way ;) )
Heat oil for deep-frying to fairly hot and fry the samosas, several at a time, until golden and crisp.
Makes 24 miniature samosas.
1 pkg egg roll wrappers (about 24)
2 Med Cooked Potato, diced
1/2 Cup Green Peas, cooked
2 Med Onion, chopped
2 Cloves Garlic, crushed
1 Inch Piece Fresh Ginger, grated
4 Tsp Curry Powder
1 Tsp Chili Powder (I use 1/2 tsp Cayenne pepper)
1/2 Tsp Turmeric
1 Tsp Salt
1/2 Tsp Black Pepper
4 Tbsp Butter (or ghee) (I use vegetable oil because I don't like butter)
2 Tbsp Lemon Juice
2 Tbsp Fresh Coriander, Chopped, or mint (I've used 1 tsp dried coriander and it tastes good)
Cover the egg roll wrappers with a damp cloth until needed.
Mix the filling ingredients except lemon juice and chopped herbs and fry in the butter until just cooked through.
Sprinkle on approximately 2 tablespoons of water and increase the heat until the liquid has evaporated. Remove from the heat and add the lemon juice and herbs. Stir well and leave to cool.
Drop about 1 tbsp filling in each egg roll wrapper.
Seal the ends with water. (For folding instructions, check if you can find it on the web - I fold them in a non-samosa way ;) )
Heat oil for deep-frying to fairly hot and fry the samosas, several at a time, until golden and crisp.
Makes 24 miniature samosas.