Ingredients
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2 tablespoons vegetable oil
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1 tablespoon cumin seeds
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1 medium onion, finely chopped
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1 medium potato, peeled and diced (approx 2 cups)
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1 small carrot, peeled and diced
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1/2 cup, frozen peas
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2 teaspoons salt
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1/4 cup water
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1/4 cup, chopped fresh coriander
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Thawed frozen spring roll wrappers
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4 tablespoons all purpose flour
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2 tablespoons water
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Vegetable oil for deep frying
Directions
- Heat two tablespoons of oil in a frying pan on medium-high heat. Add cumin seeds and allow to crackle for 15 seconds until fragrant. Add onion, and saute until softened.
- Tip potatoes and carrots into pan, and saute for two to three minutes. Add water and salt, stir, and cover with a lid. Cook for five minutes. Most of the water should be absorbed by the vegetables at this point.
- Remove lid of pan, add frozen peas, and cook for one minute until warmed through. Remove from heat, and stir through coriander. Cool mixture.
- Combine flour and water in a small bowl. Set aside.
- Cut a single spring roll wrapper lengthwise into three even rectangles. Holding each of the bottom corners of the spring roll wrapper, fold upwards to create a cone, and secure by gluing together with flour paste.
- Add one to two tablespoons of potato filling to cone. Fold over remaining pastry to create a triangle.. Seal the edges together with the flour paste.
- Heat two inches of oil at 350 degrees in a pot. Cook samosas for four to five minutes, until pastry becomes crisp and golden brown.
