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Samosaas (Chicago Tribune)

Samosaas (Chicago Tribune recipe image
These classic Indian samosas offer a delightful combination of crispy, golden pastry and a savory, spiced filling. The interior bursts with flavor from earthy cumin, fresh cilantro, and a gentle heat from green chilies. Perfectly balanced with tender potatoes and sweet peas, this vegan-friendly appetizer is ideal for parties, potlucks, or a hearty snack. The use of egg roll wrappers makes assembly quick and easy, while the deep-frying technique ensures a satisfying crunch in every bite. Serve hot with chutney or yogurt for a complete experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 79.0
Dietary: Gluten-free, Vegetarian
Description
These classic Indian samosas offer a delightful combination of crispy, golden pastry and a savory, spiced filling. The interior bursts with flavor from earthy cumin, fresh cilantro, and a gentle heat from green chilies. Perfectly balanced with tender potatoes and sweet peas, this vegan-friendly appetizer is ideal for parties, potlucks, or a hearty snack. The use of egg roll wrappers makes assembly quick and easy, while the deep-frying technique ensures a satisfying crunch in every bite. Serve hot with chutney or yogurt for a complete experience.
Ingredients
  • 2 tablespoon Vegetable oil
  • 1 1/4 teaspoon Whole cumin seeds
  • 1/2 teaspoon Whole coriander seeds
  • 1 Hot Green chili, minced
  • 1 Piece Fresh ginger, about
Directions
  1. 1
    Heat 2 tablespoons oil in a large skillet over medium-high heat.
  2. 2
    Add the cumin and coriander seeds; cook until fragrant, about 2 minutes.
  3. 3
    Add the minced green chili and ginger; cook for 1 minute.
  4. 4
    Reduce heat to medium and add the diced onion.
  5. 5
    Cook, stirring occasionally, until the onion begins to soften, about 4 to 5 minutes.
  6. 6
    Add the cooked diced potatoes, peas, and salt; cook for 1 minute to combine.
  7. 7
    Remove from heat and stir in the chopped fresh cilantro.
  8. 8
    Spoon filling onto the bottom half of each egg roll wrapper, using about 1/3 cup per wrapper.
  9. 9
    Fold the wrappers over and trim into half-moon shapes.
  10. 10
    Moisten fingers with water and pinch the edges closed to seal.
  11. 11
    Heat several inches of oil to 375 degrees F (191&# 194;°C) in a deep saucepan.
  12. 12
    Fry the turnovers, several at a time, until crisp and golden, about 2 to 3 minutes.
  13. 13
    Drain on paper towels and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 79.0kcal
% Daily Value *
Total Fat 8.0g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 1.4mg1%
Total Carbohydrate 2.2g1%
Dietary Fiber 1.0g4%
Sugars 0.6g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The filling can be prepared a day in advance. Refrigerate in an airtight container and bring to room temperature before assembling the samosas.

Ensure the oil temperature is maintained at 375 degrees F for the best crispiness. If the oil is too cool, the pastry will absorb excess oil; if too hot, it may burn before cooking through.

Serve hot with mint chutney, tamarind sauce, or plain yogurt for dipping.

Keywords: samosa, indian, appetizer, vegan, fried, potato, peas, cilantro, cumin, coriander, chili, ginger, onion, pastry, snack, street food, spiced, crispy, deep fried, vegetarian
Read it online: https://www.chefs-mate.com/recipe/samosaas-chicago-tribune/