Ingredients
Equipment
Method
Instructions:
- Begin by placing the peeled and cubed potatoes in a pot of salted water. Bring it to a boil and cook until the potatoes are tender, about 10-15 minutes. Once cooked, drain the water and let the potatoes cool slightly.
- In a skillet, heat the 2 tablespoons of oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Next, add the smashed green peas, curry powder, chili powder, and sugar to the skillet. Stir well to combine and cook for another 2-3 minutes.
- Once the potatoes have cooled, add them to the skillet. Use a fork or potato masher to blend the potatoes with the spice mixture until well combined. Season with salt to taste. Remove from heat and let the filling cool completely.
- Cut the spring roll wrappers into three equal-sized rectangles. Take one rectangle and place about a tablespoon of filling on one end. Fold the rectangle over to form a triangle, sealing the edges with a bit of egg white to ensure it sticks. Repeat this process until all the filling is used.
- In a deep frying pan or pot, heat oil over medium-high heat until it reaches about 350°F (175°C). You can test if the oil is ready by dropping a small piece of batter into it; if it sizzles and rises, the oil is hot enough.
- Carefully place a few samosas in the hot oil, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to remove the samosas from the oil and place them on paper towels to drain excess oil.
- Your homemade samosas are now ready to be enjoyed! Serve them hot with your favorite chutney or dipping sauce.
Notes
- Leftover samosas can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze uncooked samosas on a baking sheet, then transfer to a freezer bag once frozen.
- You can bake samosas instead of frying for a healthier option, just brush with oil and bake at 400°F (200°C).