Potato Samosa
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| submitted by bvd |
| from hong kong |
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| 1 package | spring roll wrappers |
| 2 large | potatoes |
| 1/2 cup | frozen peas |
| 1-1/2 tsp | cumin seeds |
| 1 Tbsp | coriander seeds |
| 1 tsp | chili flakes |
| 1 Tbsp | lemon juice |
| 2 Tbsp | chopped coriander (or mint) |
| | vegetable oil for deep frying |
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| thaw wrappers & set aside covered with a cloth peel and dice potatoes, |
| cook until just tender boil peas until just coked and drain toast the |
| coriander seeds & cumin seeds in a dry pan until they are aromatic. add |
| the chili flakes & toast briefly. grind these in a spice grinder or w/a |
| mortar mix potatoes, peas, spices, lemon juice, and chopped coriander or |
| mint separate wrappers and cut into 4 cm strips place a heaping |
| teaspoonful of the filling at one end and then fold the wrapper over it |
| diagonally. fold again so the lower edge is square, and then again to |
| make a diagonal. keep folding this way right up the wrapper so that at the |
| end you have a triangle and the filling is completely enclosed. wet the |
| edge of the wrapper and seal by pressing down lightly. deep fry in small |
| batches until golden brown, turning twice. remove and drain well. serve |
| hot. (goes well with mint chutney). |
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| enjoy! |
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| (ID: 6037) Mirror: rec.food.recipes: Sun, Sep 26, 2004 |