Samosas

Name: Samosas
Ingredients: 3 russet potatoes; 4 yukon gold potatoes; 12 cup onion, small cubes; 12 lb peas and carrots; 12 cup corn; 1 tablespoon Thai red curry paste; 14 cup chili-garlic sauce, Thai; 2 teaspoons Madras curry powder; 12 teaspoon cumin powder; 2 teaspoons salt; 12 teaspoon white pepper; 1 tablespoon brown sugar; 14 cup cilantro, chopped; 2 tablespoons mint, chopped; egg roll wrap; oil; 1 cup low-fat plain yogurt; 12 cucumber, small cube; 13 teaspoon cumin powder; 1 teaspoon mint leaf, minced

20 ingredients

10 steps

Ingredients

3 russet potatoes
4 yukon gold potatoes
12 cup onion, small cubes
12 lb peas and carrots
12 cup corn
1 tablespoon Thai red curry paste
14 cup chili-garlic sauce, Thai
2 teaspoons Madras curry powder
12 teaspoon cumin powder
2 teaspoons salt
12 teaspoon white pepper
1 tablespoon brown sugar
14 cup cilantro, chopped
2 tablespoons mint, chopped
egg roll wrap
oil
1 cup low-fat plain yogurt
12 cucumber, small cube
13 teaspoon cumin powder
1 teaspoon mint leaf, minced

Directions

1

In a large wok cover with water bring to a rolling boil add the russet potatoes and Yukon gold potatoes boil until soft.
2

While hot, soft, peel off skin.
3

With your hands, coarsely mash the potatoes in a large mixing bowl.
4

Add chopped onions, peas and carrots, corn, sweet and garlic chili sauce, curry powder, cumin, salt, sugar, and chopped herbs.
5

Mix thoroughly and taste the mixture and adjust seasoning to taste.
6

Cut egg rolls into strips about 3 x 6 and spoon a large potato filling onto one end of the strip and brush the other end with water.
7

Fold the strip of wrapper into a triangle press together to seal.
8

Deep fry until golden brown in 350 oil, about 4 minutes.
9

Remove and place on a baking pan line with paper towel and a rack.
10

In a mixing bowl combine the yogurt, cucumber, cumin and mint leaves and chill for an hour before serving.