Thursday, November 17, 2011
Who needs to order out when you can make your own samosas? This was fairly quick and quite easy - the next time I have extra mashed potatoes lying around, I'm definitely going to do these again. Other than the egg roll wrappers, and perhaps the lentils, these are easy to throw together from ingredients that you probably already have in your pantry!
Anything wrapped in dough is a good call, in my opinion. These are comforting little packets of Indian flavor, ready for an appetizer, side dish, or even a snack. They were great with a little of our homemade spiced apple chutney, canned earlier in the season. Since the process was fairly quick, I would consider bringing these to a party as a crowd-pleasing appetizer.
My one complaint is that, in trying to keep things light, Cooking Light doesn't call for enough oil to get these truly crispy. You can see in the pictures the nice crispy spots where each samosa touched the pan - other than that, they got a bit doughy. I think some extra oil in the pan would fix this, however. And if you want to keep them light, just stick with the original recipe.
From Cooking Light's Way to Cook Vegetarian.
1 1/4 tsp curry powder
1/4 tsp kosher salt
Heat a large cast-iron skillet over medium-high heat. Coat the pan with cooking spray (or add oil, if you'd prefer). Lightly coat samosas with cooking spray and add to pan. Cook about 1 minute each side, then drain on paper towels.
Serve with your favorite chutney!