A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular.
I find these rolls easier to make than the triangle ones and I do like Phyllo pastry, nice and crispy snack. The filling is how I would make for regular samosa.
- 800 g potatoes, peeled, boiled, and diced into tiny cubes
- 250 g frozen small chopped mixed vegetables
- 2 medium onions finely diced
- 2 teaspoon cumin seeds
- 1/2 tsp minced garlic (paste or powder)
- 1 tsp peeled and grated fresh ginger
- 4 tablespoon vegetable oil
- 5/6 finely chopped green chillies
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon salt
- 3 tablespoon chopped fresh coriander)
- 30 frozen spring roll wrappers, about 8 inches (20 cm), thawed
- 75o ml vegetable oil for deep frying
- In large pan or wok, heat the 4 tbsp. of oils over medium heat. Add the diced onion and fry until golden brown, Add cumin seeds, ginger, garlic, green chillies, turmeric and curry powder. Fry for 1 minute then add salt. Stir in potatoes,mixed vegetables and salt and fry for 1 minute. Remove from heat and let cool. Add the corriander .
- Place 1 wrapper on a work surface. Place 1 heaped tablespoon of filling at the corner of the pastry sheet. Fold over the corner as shown, then fold in the sides, roll over again and then roll up sealing the opposite corner with egg wash. Repeat with remaining sheets and filling.
- In a wok or deep fryer, heat oil to 375 deg F or until a small bread cube dropped in the oil sizzles and turns golden in 1 minute. Add spring rolls in batches and fry until golden, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
Serve with this delicious tamarind sauce.
- 200gms Tamarind (Imli)
- 200gms dark brown sugar
- 2 tsp roasted cumin (Jeera) Powder
- 2 tsp Red chili powder
- Salt To Taste
- 1 tsp Black salt
- 1 tsp Garam masala
- Add 1 litre of water to tamarind and bring to the boil and cook for 10/15 minutes on medium heat
- Strain it mashing up the tamerind to get as much pulp out as you can then add the sugar, chilli powder, cumin powder, salt, garam masala and mix well.
- Cook again on medium heat till the sauce gets semi thick(not too thick)
.This Chutney thickens more as it cools.