from Awe-Samosas!
Would you like to make Dadijaan’s traditional potato and pea samosas?
Ingredients
28 samosa wraps
1 lb potatoes
3.5 oz boiled peas
1 medium onion, chopped
1 teaspoon finely chopped garlic
1 ½ teaspoons finely chopped fresh ginger
1 teaspoon salt
1 teaspoon coriander powder
1 teaspoon cumin powder
2 tablespoons vegetable oil
½ teaspoon garam masala spice blend
½ teaspoon turmeric powder
1 teaspoon lemon juice
2 tablespoons chopped fresh coriander leaves
Vegetable oil, for frying
Directions
Boil the potatoes until tender. Drain, peel, mash and set aside. Heat 2 tablespoons of oil in a pan and fry the chopped onion until golden. Add the garlic and ginger and cook for 2 minutes. Add the garam masala, turmeric and salt and cook for 2 more minutes.
In a bowl, combine the mashed potatoes, onion and spice mixture, lemon juice and chopped coriander. Mix well.
Place approximately one generous tablespoon of filling inside each samosa wrap. Twist and flip the wrap before folding. Then tuck the free end. You know you’ve done a good job when it looks like an equal-sided triangle.
Once the samosas are all folded, ask a grown-up to help you deep-fry them one at a time in medium-hot oil. When each wrap turns crispy and turmeric in colour, remove and drain it on a paper towel.
Serve the samosas hot with a tangy chutney.
Noor suggests: Get creative with your fillings: pomegranate, fig and goat cheese may be a good idea. How about sausage, mushroom and bell pepper? Or chocolate spread with bananas? Or saffron, cardamom, crushed nuts and sugar?
Nada’s Tips & Tricks: Can’t find samosa wraps? Use wonton wrappers found in the Asian section of your produce aisle.
Recipe from Awe-samosas! Text copyright © 2024 by Marzieh Abbas. Illustrations copyright © 2024 by Bhagya Madanasinghe. Published by Clarion Books, an imprint of HarperCollins Publishers. All rights reserved. https://www.harpercollins.ca/9780063257276/awe-samosas/
