Indian Samosas

Recipe Ingredients

1		Large egg roll wrappers
		Filling
6 oz	170g	Lean beef or lamb - finely ground
1 oz	28g	Cooked potato - diced (medium)
1/4 cup	59ml	Green peas - cooked
1 cup	62g / 2.2oz	Onion - grated (medium)
1		Garlic - crushed
1 1/2		Pie fresh ginger - grated
2 teaspoons	10ml	Curry powder
1/2 teaspoon	2.5ml	Chilli powder
1/4 teaspoon	1.3ml	Turmeric
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Fresh coriander - chopped, or mint

Recipe Instructions

Cover the egg roll wrappers with a damp cloth until needed.

Mix the filling ingredients except the butter, lemon juice and chopped herbs and fry in the butter until just cooked through. Sprinkle on approximately 2 tablespoons of water and increase the heat until the liquid has evaporated. Remove from the heat and add the lemon juice and herbs. Stir well and leave to cool.

Cut the egg roll wrappers into 1 3/4 inch strips. To prepare the samosas using egg roll wrapper strips, turn one end over to make a triangular shaped pocket, then turn again in the opposite direction. Fill the cavity with a spoonful of the cooked filling and continue folding until the whole strip has been used and a triangular shaped pastry results. Seal the end with water or a paste made from flour and water.

Heat oil for deep frying to fairly hot and fry the samosas, several at a time, until golden and crisp. Serve hot with a fresh mint chutney.

Makes 36 samosas.

Source:
The Ultimate Rice Cooker Cookbook by Betty L. Torre

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