Vegetable Samosas Recipe

Vegetable Samosas Recipe

(Indian Vegetable Samosas Recipe)

2 boiling potatoes, 1 lb (500 g) total weight, peeled

¼ cup (1½ oz/45 g) diced carrots (¼-inch/6-mm dice)

¼ cup (1½ oz/45 g) fresh or thawed frozen English peas

1 yellow onion, peeled and chopped

3 cloves garlic, peeled

1 tablespoon peeled and chopped fresh ginger

2 tablespoons canola or peanut oil, plus oil for deep-frying

1 teaspoon ground turmeric

½ teaspoon each ground coriander (cilantro), ground cumin, and sugar

¾ teaspoon salt, plus salt to taste

⅛ teaspoon ground black pepper, plus pepper to taste

1 green jalapeno chili, seeded and minced

1 tablespoon all-purpose (plain) flour

12 spring-roll wrappers

Cilantro and Mint Chutney or Tamarind Chutney

Method:

In a saucepan over high heat, combine the potatoes with water to cover generously.  Bring to a boil and cook until just tender, about 15 minutes.  Drain, let cool, peel, and cut into ¼-inch (6-mm) dice.  Fill a small saucepan three-fourths full of water, bring to a boil, add the carrots, and blanch for 2 minutes.  Using a skimmer, lift out and set aside.  Add the peas to the boiling water, blanch for 3 minutes, drain and set aside.  In a mini food processor, combine the onion, garlic, ginger and 2 tablespoons water and process to a paste.  In a large sauté pan over high heat, heat the 2 tablespoons canola oil.  Add the onion mixture and sauté until light golden brown, 5-7 minutes.  Reduce the heat to medium-low and add the turmeric, coriander, cumin, sugar, ¾ teaspoon salt, ⅛ teaspoon pepper, and chili and cook for 2 minutes to blend the flavors.  Stir in the blanched carrots and peas and sauté until most of the moisture has evaporated, 3-4 minutes.  Stir in the diced potatoes.  Taste and adjust the seasoning with salt and pepper.  Transfer to a plate and let cool.  In a small bowl, stir together the flour and ¼ cup (2 fl oz/60 ml) water to form a thin paste.  Separate the spring-roll wrappers and cover with a damp kitchen towel.  Working with 1 wrapper at a time, cut it in half to form 2 rectangles.  Use each half to enclose 1 tablespoon of the filling.  Pour oil to a depth of 5 inches (13 cm) into a deep frying pan and heat to 180°C on a deep-frying thermometer.  Working in batches of 3 or 4 samosas, carefully lower them into the oil and deep-fry until golden brown, 2-3 minutes.  Using a wire skimmer, transfer to paper towels to drain.  Allow the oil to reheat to 180°C between batches.  Place the fried samosas on an ovenproof platter and keep warm in the oven as you cook the remaining batches.  Serve with chutney.