GARDEN ROUTE | KAROO NEWS - People often have cravings for samosas and they are eaten frequently. There are many deli’s across South Africa that sell this triangle bite of goodness.
A samosa can be intimidating to make, as many people fear they would spend hours in the kitchen, particularly concerned over the pastry.
However there is no need to overthink a samosa recipe, many of them provide already-made pastry to make the process easier.
Easy potatoes and peas samosa recipe
Ingredients
- 1/2 pound (0.2 kg) potatoes, peeled
- 2 tablespoons oil
- 1/4 small onion, diced
- 1/4 cup green peas, smashed
- 1 tablespoon curry powder
- 1/2 teaspoon chilli powder
- 1 teaspoon sugar
- salt to taste
- 1 egg white
- spring roll wrappers, cut into 3 equal-sized rectangle pieces
- oil for deep-frying
Instructions
- Boil the potatoes for 10 minutes or until they are completely cooked through. Drained and let cool.
- Peel off the potato skin, and break and mash the potatoes using the back of a spoon.
- Heat up a skillet and add the oil. Sauté the onion until aromatic before adding the potatoes and green peas, curry powder, chilli powder, sugar and salt. Cook for a few minutes. Remove from the skillet and let cool.
- Scoop 1 heaping teaspoon of the filling and place at the top centre part of a piece of wrapper. Brush the outer edges of the wrapper with the egg white, fold and form the Samosa into a triangle.
- Pinch the edges and all corners to make sure they are sealed tight and there is no leakage.
- Repeat the same until the filling is used up.
- Deep fry the samosa at 350°F (176°C) until golden brown. Remove from the oil using a strainer or slotted spoon, and transfer to a plate lined with paper towels. Serve warm.
This recipe was found in e-cookbook Easy Asian Takeout.
