-
1
For the vegetable filling:
-
2
1.
-
3
Heat a large frying pan over low heat and add the ghee, potatoes, garlic, onion, and ginger.
-
4
Cover and cook on low for 10 minutes, stirring several times, to sweat the potatoes.
-
5
Do not allow the potatoes to brown.
-
6
2.
-
7
Add the remaining ingredients and continue cooking, covered, until the potatoes and peas are tender (about 5 minutes).
-
8
Taste and adjust seasoning.
-
9
Remember that potatoes require lots of salt.
-
10
Set aside and allow to cool before filling the pastries.
-
11
Filling the pastries and frying the Samosas:
-
12
1.
-
13
Working with one wrap at a time, position the wrap directly in front of you oriented as a diamond with each point pointing in a compass direction.
-
14
Place a generous teaspoon of the filling in the center of the diamond, wet the edges of the diamond with a little water and fold the bottom half of the diamond up over the top half and the filling forming a triangle.
-
15
Press the edges slightly to seal and then place on a dish.
-
16
Continue this process until all the wrappers and the filling have been used up.
-
17
2.
-
18
After all the Samosas are formed, either heat about 4-inches of oil in a large pot to 375 degrees F over medium high heat or place the manufacturers suggested amount of oil in the container of a deep fryer and heat it to 375 degrees F.
-
19
3.
-
20
When the oil comes up to temperature add the Samosas to the oil, several at a time, and fry until golden brown (for the oil in pot method) or per manufacturers suggested time (if you are using a deep fryer), about 4 minutes.
-
21
After they are fried , remove the Samosas from the oil with a slotted spoon and place them on a dish lined with paper towels to drain.
-
22
4.
-
23
Serve warm accompanied by your favourite chutney, alone or as an accompaniment to your favourite Indian dish.
-
24
* Ghee is just store-bought, clarified butter.
