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Samosas, Indian street food, are deep fried, savory pastries filled with spiced vegetables or meat. Samosas are a popular dish eaten during Ramadan. This potato samosa recipe is made simple by using prepackaged wonton wrappers.
- 15 wonton wrappers
- 2 medium Yukon gold potatoes with skin, boiled until tender
- ¾ cup frozen green peas
- 1 small onion, finely chopped
- 1/2" piece of ginger, finely chopped
- 1 Serrano chili, seeded and finely chopped
- 1 teaspoon ground Coriander
- ¼ teaspoon cumin seeds
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- Salt, to taste
- ¼ cup Cilantro chopped.
- Corn flour
- Vegetable oil (for frying)
- Ketchup or chutney
Peel the potatoes. Chop one of the potatoes finely and mash the other. Set aside in a large bowl. Heat some oil in skillet and sauté the cumin seeds until fragrant. Add the ginger and green chilies and sauté until fragrant. Next, add in the onion and sauté until tender and golden brown.
Mix in the peas and cook until heated. Stir in the garam masala, coriander and turmeric, sautéing to cook the spices. Add the mixture to the bowl of potatoes. Add in cilantro and salt and stir until well combined. Allow to cool. In a small bowl, create a thick paste by adding a bit of water to corn flour.
Add about a tablespoon of the potato mixture diagonally to the middle of a wonton wrapper. Apply the corn flour paste along the edge of the wonton wrapper and fold diagonally to create a triangular samosa. Press the edges to seal. Repeat with remaining wonton wrappers.
Heat vegetable oil in a deep wok and fry the samosa, turning until golden brown on both sides
Serve with ketchup or chutney. Makes 15 samosas.
What is your favorite Samosa filling? Leave us a comment and let us know!
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About the Author
Carla received a Bachelor of Arts degree in Family and Consumer science with an emphasis in Child Development. She also holds a Master of Library and Information Science degree, specializing in public librarianship and youth services.