Vegetable Samosas

Name: Vegetable Samosas
Ingredients: 3 None medium potatoes, peeled, finely chopped; 2 tsp canola oil; 4 oz frozen peas, thawed; 1 tsp curry powder; 1 tsp garam masala; 6 None frozen spring roll wrappers, thawed, each cut in 1/2; 1 tbsp cornstarch, mixed with 1 tbsp water until smooth; None None yogurt, to serve

8 ingredients

3 steps

Ingredients

3 None medium potatoes, peeled, finely chopped
2 tsp canola oil
4 oz frozen peas, thawed
1 tsp curry powder
1 tsp garam masala
6 None frozen spring roll wrappers, thawed, each cut in 1/2
1 tbsp cornstarch, mixed with 1 tbsp water until smooth
None None yogurt, to serve

Directions

1

Steam potatoes in a large steamer set over a saucepan of simmering water for 10 mins, or until tender. Heat oil in a medium frying pan over medium heat. Cook peas, curry powder and garam masala for 1 min, or until fragrant. Add potatoes and stir until combined. Let cool.
2

Preheat oven to 425°F. Line a baking tray with parchment paper. For each samosa, place a spring roll wrapper on a flat work surface. Starting at the end closest to you, place a heaped tablespoon of filling in 1 corner. Fold wrapper over filling to form a triangle then continue folding away from you, maintaining a triangular shape. Brush end of wrapper with cornstarch slurry and press to seal.
3

Place samosas on prepared tray. Lightly coat both sides with oil. Bake for 15 mins, or until browned. Serve with yogurt.