I love Indian food! Sadly, I don't make it as often as I would like. But everytime I make it, everyone loves it. The first time I tasted potato samosas, I was in love. It was at a Beverly Hills restaurant called Nirvana. If you've never had a samosa before it's a dough pocket filled with spiced potatoes and vegetables. There are actually a few different fillings for samosas. The potato samosas are the most popular and well known. Keema samosas, which are stuffed with ground beef or lamb, are another popular samosa. Other variations include lentil, cheese, onion, chickpeas, and more.
When I make samosas, I don't make the authentic dough from scratch. I use eggroll dough. However, the stuffing and the chutney are so perfect they are "Indian approved." I invited my Indian friend and her family over one day and made them a whole Indian spread. These samosas and chutney were on the menu. Her father-in-law told me that the first thing he would try is the chutney and he would judge me based on that. Well, I passed with flying colors. He couldn't believe how authentic and amazing it tasted. This vegan samosa recipe is a quick and easy version of traditional potato samosas. All my family and friends love it & I know yours will too!
2 (1 pound) packs 6x6" egg roll dough or wonton wrappers
2 pounds potatoes
3 tablespoons olive oil
2 cloves garlic
3 cups (24 ounces) frozen peas and carrots mix
4 tablespoons garam masala
2 tablespoons cumin
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon red pepper
2 tablespoons curry
Peel potatoes and place them in a pot with salted water bring to a boil and let cook for about 35-40 minutes or until the potatoes are cooked through. You can check it by putting a fork through the potato and pulling it out. If it comes out with no struggle, then it is done.
In the meantime, in a separate pan, heat oil and add onions and garlic. Saute until wilted about 5 minutes on medium high heat.
Add the peas and carrots mix. Stir to mix well.
Add all spices, mix well! Make sure everything is well incorporated. Remove from heat.
Once potatoes are cooked, drain and mash them. Do not fully puree it. It's ok to leave it a little chunky. Then, add these potatoes to the pea mixture. Mix well!
Time to roll! Take each sheet of eggroll dough and cut it lengthwise in half. Add stuffing to the bottom left corner in each egg roll dough, then keep folding triangles upon triangles until the samosa is all rolled up and enclosed (like image below), sealing the edges with water, and set on a tray. Continue till you have prepared all the samosas, layering them on a tray with parchment paper between each row, so they do not stick.
Once you are ready to serve the samosas, heat oil to 350 degrees F and fry samosas for about 2-3 minutes, until golden brown and crispy, serve with chutney or masala sauce for dipping. I fried the samosas, but you could bake them at 350 degrees F for about 15-20 minutes, brushing with a little olive oil prior to baking.
MINT AND CILANTRO CHUTNEY
2 cups cilantro
1 cup mint leaves
1 tablespoon chopped Ginger
1 teaspoon sugar
2 tablespoons lemon juice
1/4 teaspoon salt
Water to thin (about 1/4 cup)
Combine all ingredients in a food processor and grind to a smooth paste.
Add water very little at a time until you reach your desired consistency.