I have a bit of a love affair with samosas. My first introduction to Indian food was through samosas, and I have been hooked ever since. Samosas are traditionally a deep fried pastry dough filled with delicious spiced potatoes, green peas, and onions served with a sweet tamarind chutney (or sauce).
This is a healthier and quicker alternative to the traditional recipe, using wonton wrappers (instead of making pastry dough) and baking the samosa (instead of deep frying).
This is a healthier and quicker alternative to the traditional recipe, using wonton wrappers (instead of making pastry dough) and baking the samosa (instead of deep frying).
Wonton Samosas
Ingredients:
2 potatoes (any kind you like)
1/8 cup soy milk
1 tbs oil
1/2 tsp yellow mustard powder
1/2 tsp ground coriander
1 small onion, diced
1 clove garlic
1 tsp fresh grated ginger
1 tsp cumin
1/4 tsp turmeric
1/2 tsp salt
1/4 cup frozen peas
2 tbs lemon juice
1 package wonton wrappers (found in the produce isle of most grocery stores)
Directions:
1. Bake the potatoes - wrap each in tin foil and bake in 400 degree oven for 1 hour. Allow to cool. Remove skins and discard, then chop potatoes. Reduce heat to 350.
2. Heat oil in large skillet over medium-high heat
3. Add mustard and coriander and cook for 2-3 minutes. Add the onion and saute until translucent and starting to brown. Add garlic and ginger and saute for another 2-3 minutes.
4. Add the cumin, turmeric, salt and a splash of water. Mix well to combine.
Add the potatoes, peas, and lemon juice and stir to combine. You can add some more water if it is too dry. Cook until potatoes and peas are heated through.
5. Remove from heat and set aside.
6. Lay out wonton wrappers on countertop with small bowl of water.
7. Dip your finger in the water, and wet the outer sides of the wonton wrapper (all four sides). This will help make the edges stick together.
8. Spoon the potato filling into the center of the wonton wrapper (about a tablespoon), then bring adjacent corners together (i.e. top right corner to the bottom left corner; then top left corner to the bottom right corner). Squeeze all four corners tight so they stick together.
9. Repeat steps 6-8 until you've used up all of the filling. Then bake for 10-12 minutes, or until wonton wrappers are brown and crispy.
2 potatoes (any kind you like)
1/8 cup soy milk
1 tbs oil
1/2 tsp yellow mustard powder
1/2 tsp ground coriander
1 small onion, diced
1 clove garlic
1 tsp fresh grated ginger
1 tsp cumin
1/4 tsp turmeric
1/2 tsp salt
1/4 cup frozen peas
2 tbs lemon juice
1 package wonton wrappers (found in the produce isle of most grocery stores)
Directions:
1. Bake the potatoes - wrap each in tin foil and bake in 400 degree oven for 1 hour. Allow to cool. Remove skins and discard, then chop potatoes. Reduce heat to 350.
2. Heat oil in large skillet over medium-high heat
3. Add mustard and coriander and cook for 2-3 minutes. Add the onion and saute until translucent and starting to brown. Add garlic and ginger and saute for another 2-3 minutes.
4. Add the cumin, turmeric, salt and a splash of water. Mix well to combine.
Add the potatoes, peas, and lemon juice and stir to combine. You can add some more water if it is too dry. Cook until potatoes and peas are heated through.
5. Remove from heat and set aside.
6. Lay out wonton wrappers on countertop with small bowl of water.
7. Dip your finger in the water, and wet the outer sides of the wonton wrapper (all four sides). This will help make the edges stick together.
8. Spoon the potato filling into the center of the wonton wrapper (about a tablespoon), then bring adjacent corners together (i.e. top right corner to the bottom left corner; then top left corner to the bottom right corner). Squeeze all four corners tight so they stick together.
9. Repeat steps 6-8 until you've used up all of the filling. Then bake for 10-12 minutes, or until wonton wrappers are brown and crispy.
