Because you are a samosa lover, you can not resist this flaky samosa pastry, stuffed with a spicy, mouthwatering potato filling that’s deep-fried till golden. To warm them up, pre-heat my oven to 350 F degrees and they place the samosa in the oven for 5 to 10 minutes until nicely warm. If you prefer to eat your samosas, be sure to serve them with a dipping sauce and enjoy them spicy.
To bake these samosas, brush the samosas with oil and then bake at 350 F degrees for 30 to 35 minutes or until browned. If you’ve never attempted samosas at home before, I think it’s time we all start. You will always get better results when you make the samosa dough in advance and keep it covered for 30-40 minutes.
This helps form the gluten in the dough and the resting time gives you better control while rolling the dough.
If you’re looking for a great party/game day food or simply as an appetizer or snacks, try this Samosa recipe here and you wouldn’t regret it.
- 1/2 lb potatoes peeled
- 2 tablespoons oil
- 1/4 small onion diced
- 1/4 cup green peas smashed
- 1 tablespoon curry powder
- 1/2 teaspoon chili powder
- 1 teaspoon sugar
- Salt to taste
- 1 egg white
- Spring roll wrappers cut into 3 equal-sized rectangle pieces
- Oil for deep-frying
- Boil the potatoes for 10 minutes or until they are completely cooked through. Drained and let cool. Peel off the potato skin and break and mash the potatoes using the back of a spoon.
- Heat up a skillet and add the oil. Saute the onion until aromatic before adding the potatoes and green peas, curry powder, chili powder, sugar, and salt.
- Cook for a few minutes. Remove from the skillet and let cool.
- Scoop 1 heaping teaspoon of the filling and place at the top center part of a piece of wrapper. Brush the outer edges of the wrapper with the egg white, fold and form the Samosa into a triangle.
- Pinch the edges and all corners to make sure they are sealed tight and there is no leakage. Repeat the same until the filling is used up.
- Deep fry the samosa at 350°F until golden brown.
- Remove from the oil using a strainer or slotted spoon, and transfer to a plate lined with paper towels. Serve warm.