- 5 potatoes cut so they are easy to cook and mash
- about a half a cup of edamame shelled
- 2 tbl of olive oil
- 1 onion minced
- 1/2 tsp dried cumin
- 1/2 tsp turmeric
- 1/2 tsp garam masala *
- 1/2 tsp Salt
- 2 cloves garlic minced very small
- 1 piece ginger root peeled and grated (about 1" piece)
- egg roll wrappers (small or big, your choice)
- oil for frying
i am finally on the mend! the root canal saved the day…never thought i would say that.around noon today my tummy started rumbling and i started craving pizza, thankfully e left a slice in the fridge. around 3, i started to crave samosas. lucky for me i have some potatoes left and just the right amount of spices i would need to make them. oh my, now this is heaven, welcome back me!
samosas seem like they would be hard to make right? they’re not. they are actually very easy. you want to know what the biggest pain about making them is?…peeling the potatoes. gggrrrr, i hate peeling, but well worth it. a couple spices, some sauteed onions, mash your potatoes, you’re done. well, i guess you also have to stuff and fry them but still, worth it.
one of my all time favorite indian spices is garam masala*. you can find this spice in indian markets and specialty spice markets such as penzeys. i have also been able to find it at fairway. if you can’t find this spice, you can actually make it yourself. it is very easy, all you need is a spice grinder or a coffee grinder and the following ingredients:
garam masala
- 2 tbl of: cumin seeds, coriander seeds, cardamom seeds, and black peppercorns
- 1 cinnamon stick broken up
- 1 tsp whole cloves
- 1 tsp grated nutmeg
grind and save in an airtight container.
tonight i used edamame instead of the basic green pea. you can use anything you want. sometimes i prefer just potato. for some reason i have 2 huge bags of frozen edamame in my freezer.
i hope you like this recipe as much as we do. it’s one of my favs.
potato and edamame samosas
- in a pot, boil potatoes until cooked. around 15 minutes or until tender.
- meanwhile, heat oil in a skillet. add your minced onion, garlic, cumin, ginger, turmeric, and garam masala. cook on a low to medium heat for about 5 minutes.
- when your potatoes are done, drain well and return to pot. shake over a low heat a few moments or until dry. mash coarsely. take off of heat and set aside.
- cook your peas or edamame in boiling water for about 4 minutes. i usually just pop mine in the micro for about a minute. drain.
- take your pot of mashed potatoes and mix in the onion and spice mixture, add your edamame or peas and gently mix.
- stuffing the wrappers are not that hard. i usually do a couple at a time. fill a small bowl with water to dip your fingers in. lay your wrapper down on a cutting board or plate, fill with a tbl or more of the filling. wet sides by dipping your finger in water and gently rubbing the sides of the wrapper. pick up your samosa, fold the wrapper over the filling and fold over the ends so none of the filling can come out. you just basically want to make sure none of your filling can escape. sounds much more complicated then it is. after the first one you will be a pro, trust me. don’t worry if the shape isn’t perfect or it looks like what you see in a restaurant, those people make samosas everyday. to help, see pictures below, i took a picture of each step for you.
- fry your samosa in oil and serve with chutney, my favorite is mango. they sell chutneys in most groceries. i usually make it, but i figured maybe i would be pushing myself just a bit to much.
this is one of those recipes that stays around all week. i keep a frying pan on the stove top covered and when ever i am in the mood for a samosa i heat up the oil and quickly fold a few up, fry them and with in 5 minutes i have me some samosas. great little snack, or for for an accompaniment to dinner. tonight we are having some dal i found in the freezer, naan and samosas.
these little tasty treats will surprise you, trust me, i think they even taste better than what you might find in some restaurants. hey, p ate 4 tonight and she is a pretty fussy eater.
