Remember that Mint Coriander Chutney I made last week? Don’t forget to pair it with the Samosas in this video. The combination of flavours is out of this world!
Crispy and crunchy, whether you’re Gluten-Free or not, I know you’re going to love these Samosas!
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2 small Potatoes, Peeled and Dice (approx 2 cups)
1 small Carrot, Peeled and Dice (approx. 1/2 cup)
1/2 cup, Frozen Peas
1/4 cup, Canola/Vegetable Oil
1 tbsp, Cumin Seeds
2 tsp, Salt
1/4 cup, Water
Rice Paper Wraps
Preheat oven to 425 degrees.
Heat 2 tbsp of Oil in a pan on Medium-High heat. Add Cumin Seeds and allow to crackle for 15 seconds until fragrant. Add Onion, and sauté until softened.
Add Potatoes and Carrots to pan, and stir to coat in oil. Add water, and cover. Cook for 5 minutes. Most of the water should evaporate/be absorbed by the vegetables at this point.
Remove lid of pan, add Frozen Peas, and cook for 1 minute until warmed through.
Dip single Rice Paper Sheet into hot water to make pliable. Lay on a cutting board and add 1 tbsp of Potato Filling to 1/6 of the circle (see video). Fold over twice, and fold edges closed.
Dip in oil, and place on a baking sheet lined with Parchment Paper.
Bake in oven for 25 minutes, turning the Samosas every 5 minutes to ensure an even, crispy, golden crust.
Serve with Mint Coriander Chutney and enjoy immediately