We made samosas especially for well-known Newfoundland philanthropist Elaine Dobbin. Her busy schedule would be taking Elaine to India a few days after our meeting, so we decided a famous Indian snack food was in order. Steve and I both love cooking with spices. Indian cuisine excites because it uses the most intensely flavoured of the world’s spices. Combine them with vegetables in a deep-fried package called a samosa, and you’ve created something fragrant and satisfying.
- Yield: 6 Servings
- 1 cup (250 ml) cooked green peas (previously frozen)
- 4 tsp (20 ml) Madras curry powder
- 1 lb (454 g) potatoes
- 3 onions, chopped
- 4 tbsp (60 ml) canola oil
- egg roll wrappers (packaged commercial product)
- 1 cup (250 ml) mango chutney
- Peel and boil potatoes until soft. Mash to a coarse consistency. Heat the canola oil in a frying pan on medium, and fry onion until golden. Shake on the Madras curry powder and stir to coat the onion. Fry, stirring occasionally, for two minutes. Add the mashed potatoes and cook for three minutes. Add peas and reduce heat to simmer for five minutes. Remove pan from heat and allow to cool.
- Separate egg roll wrappers. Cut into halves. Fold each half so it is shaped like an ice cream cone. Moisten the seam with water, using your fingers, to keep the cone together. Fill the hollow cone with the stuffing mixture from pan. Wet your fingers again and lightly moisten the top edges. Fold the top over and press the edges together. Once all samosas have been made, deep-fry them in small batches until golden. For safety we recommend using a countertop electric deep fryer. Please note: use an oil with a high smoke point, such as canola oil, for deep frying.
- Serve with mango chutney, for dipping or spooning on top.