Thursday, October 27, 2005

Recipe: Samosas

Michael Salsbury
Samosas are an Indian appetizer, commonly served in Indian restaurants. They are fairly easy to make at home, although they can be time consuming to assemble. To keep cooking time low, I recommend using egg roll wrappers as a substitute for actual samosa pastry dough, which is also time-consuming to prepare.

4-5 medium Potatoes, boiled in the skin and cooled
4 Tbsp. Vegetable Oil
1 medium Onion, peeled and very finely chopped
1 cup of Peas, fresh or frozen
1 Tbsp. Ginger (fresh, minced)
1 fresh Green Chili Pepper, finely chopped
3 Tbsp. Water
1 1/2 tsp. Salt
1 tsp. ground Coriander
1 tsp. Garam Masala (an Indian spice mixture)
1 tsp. Cumin
1/4 tsp. Cayenne Pepper
2 Tbsp. Lemon Juice
3 Tbsp. fresh Cilantro/Coriander/Parsley (whatever you can get)
One package of Egg Roll Wrappers

  1. Peel the potatoes and dice them into quarter-inch cubes.
  2. Heat the oil in a frying pan and put the onions into it. Fry them until they begin to
    turn brown at the edges.
  3. Add the peas, ginger, chili pepper, fresh coriander, and water.
  4. Cover the frying pan, lower the heat to simmering, and simmer until the peas are cooked, stirring occasionally. Add water if needed to keep the mixture from drying out.
  5. Add the potatoes, salt, etc., and mix. Cook on low heat for 3-4 minutes.
  6. Let the mixture cool slightly, so that it can be easily handled.
  7. Stuff the egg roll wrappers with the filling and deep fry to a golden brown.

About the Author

Michael Salsbury / Author & Editor

In his day job, Michael Salsbury helps administer over 1,800 Windows desktop computers for a Central Ohio non-profit. When he's not working, he's writing, blogging, podcasting, home brewing, or playing "warm furniture" to his two Bengal cats.


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