Vegetable Samosa

Vegetable Samosa

Sherry Smith

Filling

6 large potatoes – boiled and roughly chopped/mashed (I leave the skins

on

1 ¼ cup frozen peas

1 ¼ cup frozen corn

2 tsp ground coriander

2 tsp cumin seed

2 tsp mustard seed (black)

1 tbs amchur (dried mango powder)

1 large onion chopped finely

2 – 4 green chilies finely chopped

6 tbs cilantro (fresh coriander) chopped

Juice of 1 – 2 lemons ( I prefer meyer for this)

Salt to taste

Wrappings

2 packages fresh wonton wrappers.

Water

Peanut oil

Assembly

Mix the filling ingredients in a large container. Taste and adjust seasoning

to your preference.

Lay a wonton wrapper on the counter, drop ~ 1-2 tsp on half the wrapper.

Wet around the edge of the wrapper with water. Fold over, and seal well.

Heat oil in a large pan.

Fry samosas in small batches. Drain on paper towels.

Serve with mint or tamarind chutney.

Variation:

Substitute 6 tsp Garam masala for the corriander and seed.

©Sherry Smith