SAMOSAS AND WRAPPER RECIPE

Samosas and Wrapper Recipe image

Provided by Karen Vandevander

Number Of Ingredients 26

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FILLING INGREDIENTS
1 Tbsp oil
1/2 c finely chopped onion
2 minced garlic cloves
2 c potatoes, cooked and diced
1/2 c carrots, cooked and diced note: carrots and peas can be substituted with a cup of frozen peas and carrots.
1/2 c frozen peas, thawed
5 tsp soy sauce
1 tsp curry powder
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp ginger
1/4 tsp turmeric, ground
pinch cayenne or red pepper flakes (use to suit your taste for heat.
1 pkg wonton or egg roll wrappers - optional
WRAPPER DOUGH INGREDIENTS
1 c all purpose flour
2 Tbsp vegetable oil (or whatever your prefer)
pinch salt
water for kneading dough
1/4 tsp ajwain - optional (i wouldn't recommend this unless you know what to do with it as it can ruin your entire dish. raw is very bitter and strong...smells a lot like thyme. when fried is less strong and tastes a lot like caraway.)
NOTE:
YOU CAN USE WONTON OR EGG ROLL WRAPPERS INSTEAD OF MAKING YOUR OWN. I'VE DONE THIS AND IT STILL TASTES REALLY GOOD.
sorry no pictures yet...didn't have time to take any before the samosas were eaten. will be making this again and i promise i'll take pictures as i go.
HERE'S A GREAT WEBSITE FOR BUYING INDIAN SPICES AND MUCH MORE...
http://www.ranisworldfoods.com/

Steps:

1. Heat oil in large skillet over medium heat. Add onion and 2 minced garlic cloves; cook and stir about 5 minutes or until onion is tender.
2. Add remaining filling ingredients and cook until potatoes are tender. NOTE: you can substitute fresh carrots and frozen peas with a cup of frozen peas and carrots. I do this instead of dicing and cooking carrots.
3. Season to taste with salt, if desired. Please taste prior to salting. I find no need for additional salt in this filling.
4. You can use wonton or egg roll wrappers to make your samosas or you can make the traditional wrappers. Frying is the same for all. Heat your oil (vegetable, peanut, your choice) to 350 F. Fry samosas for approximately 2 minutes on each side, or until golden brown. I drain my samosas on newspaper covered with paper towels.
5. TO MAKE YOUR OWN SAMOSA WRAPPERS... Mix all ingredients (flour, salt, oil, ajwain) except water. Add water a little at a time, kneading well until you get a soft pliable dough. Roll into a ball, cover with moist cloth and allow dough to rest for 15 minutes.
6. TO MAKE THE SAMOSAS USING YOUR OWN WRAPPERS... Make small balls of dough and roll into a circle 4"-5" diameter. Cut circle in half to make 2 semicircles. Take 1 semicircle, fold like a cone on the straight edge. Use water to seal the seam. Spoon filling into cone and fold the round side over the opening, again using water to seal.