Ingredients
2 tsp vegetable oil
½ tsp ground coriander
5½ oz yellow onions, minced
1 tsp ginger, minced
1 tsp garlic, minced
1 green chili finger, minced
¼ cup green peas
½ tsp chili powder
½ tsp ground cumin
¼ tsp garam masala, to taste
10 oz potatoes, salt-baked, peeled, and grated
1 tbsp cilantro, fresh, chopped
½ cup all purpose flour, grated
½ cup water
10 spring roll wrappers, (1 pack), large, cut into 3 strips each at 1-inch wide
salt and ground black pepper, to taste
5 cups vegetable oil, for frying
¼ cup ketchup, or any dipping sauce of choice, per serving
½ tsp parsley, per serving
Preparation
Heat up a skillet with oil over medium heat. Add onions, ginger, garlic, and green chili. Saute until translucent.
Add the potatoes, peas, cilantro, chili powder, cumin, coriander, and garam masala. Continue sauteing.
Season with salt and pepper and adjust accordingly. Set aside to cool down completely.
Combine both water and flour. Whisk until it forms a paste.
Layer a spring roll wrapper strip onto your working area. Place roughly 1¼ tablespoons of filling at one end of the strip, then roll to the opposite end forming a triangle.
Next, roll to the other end. Roll again towards the opposite end, forming a thicker triangle. Repeat until you have made a thick triangle-wrapped samosa.
Wet the remaining edge of the wrapper with the flour paste and seal.
If there are any open edges, use also the flour paste to seal. Repeat until you have made roughly 30 pieces.
Preheat your oil for frying, then deep fry your samosas for 5 to 8 minutes until golden and crispy.
Drain these onto paper towels, then serve immediately with ketchup or any dipping sauce of your choice and garnish with parsley.
