Thursday, November 17, 2011

Vegetable Samosas

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.

Vegetable Samosas
From Cooking Light's Way to Cook Vegetarian.

1 1/4 c mashed potatoes (we used two medium-sized, peeled russets with a little butter and half-and-half)
1/4 c cooked yellow lentils
1 1/4 tsp curry powder
1 tsp butter, softened
1/4 tsp kosher salt
1/4 tsp ground cumin
1/2 c frozen petite peas, thawed
12 egg roll wrappers
1 egg, lightly beaten
cooking spray (or a few tbsp oil)

Combine potatoes, lentils, curry powder, butter, salt, and cumin in a medium bowl. Fold in peas gently.

Slice each egg roll wrapper into two long rectangles. Brush the edges of each wrapper with egg. Add about 1 tbsp of filling near the bottom edge of the wrapper. Take one of the bottom corners and fold up to the opposite edge, forming a little triangle. Seal the edges well. Continue to fold like you are folding a flag, sealing the edges tightly as you go. Repeat with remaining egg roll wrappers.

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!

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