Last weekend we celebrated Eid with some semi-traditional food. The menu included daal, hummus and samosa. The kids gobbled up the entire tray of samosa – just the right size for a delectable, pop-in-the-mouth treat!
Here is my simple, yet delectable, samosa recipe:
Two (2) medium baking potatoes – peeled, cubed and boiled & cooled
Package of wonton wrappers
1 tsp Olive Oil
1/2 tsp Tumeric
1/2 tsp Cumin
1/2 tsp Cumin Seed
1/4 tsp dried Ginger
Dash of Cayenne powder
1 tsp Salt
1/2 cup frozen Peas
Small bowl of cold water
Damp kitchen towel
Chopping block/working surface
Oiled baking tray for completed samosa triangles
1. Open wrappers and cut into three narrow strips. Cover remaining wrappers with a damp towel.
2. Chop and boil potatoes, allow to cool while preparing spices.
3. Heat oil in frying pan and add spices including cumin seeds to the oil. Soon the cumin seeds will begin to pop add the onions and fry until softened.
This will only take a few seconds so stay close by!
4. Chop cooled potatoes into smaller three centimeter cubes.
5. Add all other ingredients (potatoes, salt, and peas) to pan and heat until warmed through.
Assemble Samosa Triangles
6. Lightly dampen one wonton strip. Fold up one corner of the rectangular strip into a triangle shape and hold in place with finger.
7. Places a small (tsp) amount of samosa filling on top of the triangle and fold into a second triangle shape.
8. Be sure all the stuffing is within the boundaries of the samosa wrap edge. This will make a cleaner line and tighter wrap.
9. Continue with a third triangle fold and end seal samosa by dampening end of rectangle and pressing against samosa body.
10. Place on prepared oiled cookie tray. Flip to oil each side. Bake 350/180 for 15 minutes.
Enjoy with coriander yogurt dip!