Samosaas
8 Pastries
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1¼ | teaspoon | Whole cumin seeds |
| ½ | teaspoon | Whole coriander seeds |
| 1 | Hot green chili, minced | |
| 1 | Piece fresh ginger, about 1/2-inch cube, minced | |
| 1 | medium | Onion, diced |
| 4 | mediums | Red potatoes, cooked, diced |
| ¾ | cup | Peas |
| ½ | teaspoon | Salt |
| ⅓ | 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 ⅓-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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini