Spicy Vegetable Samosas

READY IN: 45mins
YIELD: 36 samosa




  • In a large nonstick skillet, saute onion, carrot, potatoes and ginger in oil until soft, 5 minutes or so.
  • Add curry powder, salt, cumin, cayenne and pepper to mixture.
  • Add water; cover and simmer, stirring occasionally for 10 to 12 minutes or until vegetables are almost tender. If water is not absorbed, uncover and cook until just about evaporated.
  • Add peas and cook a few minutes, then stir in coriander and remove from heat.
  • If using larger egg roll wrappers, cut in half diagonally to make 2. Place a tablespoon of filling in center of each wrapper (depending on size), then moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal.
  • Arrange on baking sheet and brush lightly with oil.
  • Bake in 375°F (190°C) oven for 12 to 15 minutes or until golden and crisp.
  • Serve with coriander chutney, tamarind chutney, and/or hot onion relish.