Samosaas (chicago Tribune) Recipe
Yield: 8 PastriesRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1 1/4 tsp: Whole cumin seeds,
1/2 tsp: Whole coriander seeds,
1: Hot green chili, minced
1 Piece: fresh ginger, about 1/2-inch cube, minced
1 medium: Onion, diced
4 medium: Red potatoes, cooked, diced
3/4 cup: Peas,
1/2 tsp: Salt,
1/3 cup: Chopped fresh cilantro,
10: Eggroll wrappers,
Oil for deep-frying,
Directions:
1. Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add the cumin and coriander; cook until they are fragrant, 2 minutes.
Add the chili and ginger; cook 1 minute. Reduce heat to medium and
add onion. Cook, stirring occasionally, until onion begins to soften,
4 to 5 minutes. Add potatoes, peas and salt; cook 1 minute. Remove
from heat and add cilantro. Filling can be made a day ahead and
refrigerated; bring to room temperature before using. 2. Spoon
filling onto bottom half of eggroll wrappers, using about 1/3-cup
filling for each. Fold over and trim into half-moons. Moisten fingers
with water; pinch closed. 3. Heat several inches of oil to 375
degrees in a deep saucepan. Fry turnovers, several at a time, until
they are crisp and golden, 2 to 3 minutes. Drain on paper towels and
serve at once.
Source from luhu.jp
Add the cumin and coriander; cook until they are fragrant, 2 minutes.
Add the chili and ginger; cook 1 minute. Reduce heat to medium and
add onion. Cook, stirring occasionally, until onion begins to soften,
4 to 5 minutes. Add potatoes, peas and salt; cook 1 minute. Remove
from heat and add cilantro. Filling can be made a day ahead and
refrigerated; bring to room temperature before using. 2. Spoon
filling onto bottom half of eggroll wrappers, using about 1/3-cup
filling for each. Fold over and trim into half-moons. Moisten fingers
with water; pinch closed. 3. Heat several inches of oil to 375
degrees in a deep saucepan. Fry turnovers, several at a time, until
they are crisp and golden, 2 to 3 minutes. Drain on paper towels and
serve at once.
Source from luhu.jp
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