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PrintSAMOSAS
Serves :
18
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the corn flour with measured water to a paste.
- Heat 25 ml of oil in a pan and stir-fry onion until translucent. Add in the peas with ginger, green chilli, chopped coriander leaves and water. Stir-fry for about 2-3 minutes.
- Add potato cubes, curry powder, salt and lemon juice. Mix well gently and stir-fry for 5 minutes. Set aside to cool.
- To Make Samosas: Cut each square sheet of spring roll skin into equal strips.
- Position one rectangular strip of spring roll skin with breadth facing you.
- Place spoonful of potato mixture on the lower portion of strip, leaving 1 inch margin from the edge.
- Fold the lower left hand corner of strip diagonally across to form an isosceles triangle.
- Fold over in a zig-zag pattern, maintaining the form of an isosceles triangle until the top of the sheet is reached. Dab with corn flour mixture and fold over to seal.
- Heat oil in a frying pan and deep-fry samosas until golden brown and crisp. Drain well and serve.
INGREDIENTS
- 4 potatoes, rinsed, cooked, drained, peeled and cut into cubes
- IDHAYAM MANTRA oil for deep-frying
- ½ onion, peeled and minced
- 100 grams frozen peas, blanched in hot water
- 1 tablespoon finely grated ginger
- ½ green chilli, finely chopped
- 2 tablespoon coriander leaves, finely chopped
- 50 ml water
- 50 grams curry powder
- Salt, to taste
- 1 tablespoon lemon juice
- 6 sheets spring roll skin, 10 x 10 inch
- 1 tablespoon corn flour mixture, mixed with 2 tablespoon water
7 comments for “Samosas”
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