Recipe courtesy of Sunny Anderson
Sunny's Easy Peasy Party Samosas
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- Level: Intermediate
- Total: 1 hr 55 min
- Active: 1 hr 35 min
- Yield: 36-40 samosas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 38 servings
- Calories
- 137
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 13 mg
- Sodium
- 205 mg
I seldom make appetizers, but if it can substitute as the entire meal, I'll do it! Samosas are perfect for a crowd or a lazy night grab from the freezer to fry up. Any time I make anything with wonton wrappers or egg roll wrappers, I know it's going to be assembly line prep, and freezing some for myself at a later time is always the move. I invite you to do the same here.
- Level: Intermediate
- Total: 1 hr 55 min
- Active: 1 hr 35 min
- Yield: 36-40 samosas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 38 servings
- Calories
- 137
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 13 mg
- Sodium
- 205 mg
Ingredients
Sauce:
Samosas:
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Directions
Special equipment:
a deep-fry thermometer- For the sauce: In a medium bowl, add the chutney, orange juice and vinegar. Stir, then season with plenty of black pepper. Remove to a serving bowl and top with the cilantro and chives. Refrigerate until ready to serve.
- For the samosas: In a large pan on medium heat, add the oil, and when it begins to swirl, add the onion and a pinch of salt. Sauté until tender, but not browned. Add the curry powder, cumin, paprika and potatoes. Sauté until fragrant, 5 to 8 minutes. Remove to a bowl and gently mash the potatoes until 75 percent are mashed, leaving some texture. Fold in the peas and cilantro and taste. Add salt if needed. Chill or allow the potato and pea mixture to rest to room temperature.
- In a large pot, bring 4 to 6 inches oil to about 375 degrees F.
- Add a splash of water to the eggs in a medium bowl and beat until frothy. On a flat surface, place one egg roll wrapper and use your finger or brush to line 1/2-inch of the perimeter of the wrapper with egg wash. Fold the wrapper in half lengthwise to make a long rectangle perpendicular to you and press to seal. In the bottom right, add a spoonful of the filling. Then, starting from the portion closest to you, pull the bottom left up and over the to the top right of the bottom to make a triangle, then fold the triangle over itself to the left, sealing with egg wash, and repeat, back and forth until you reach the top and have a triangle. Seal with egg wash, tucking any of the leftover wrapper into the fold. Continue for the rest, placing each on a parchment-lined sheet (at this point they can be frozen or fried). Drop each in the oil gently, frying in batches to keep the oil temperature hovering around 350 degrees F, until light golden color, 6 to 8 minutes, then remove with a slotted spoon or spider to a baking sheet lined with a wire rack. Serve with the sauce.
