Friday, June 17, 2011

Vegetable Samosas


3    -  cups potatoes
1    -  cup onions
1    -  cup green peas
2    -  tsps masala
2    -  tsps cumin seeds
6    -  strips samosas skins
cornstarch paste
oil for frying


  • In a bowl, combine potatoes, onions, green peas, masala and cumin. From the samosa skin into a cone, leaving a portion of the strip free. 
  • Spoon the potato mixture into the cone. Coat the free flap with cornstarch paste, then fold and press to seal the opening.
  • Preheat oil then deep-fry the samosas until golden brown. Strain excess oil. serve hot with mint chutney.
Good for 4 to 6 servings.

TIP: To make cornstarch paste, mix 1 tbsp cornstarch with 1 tbsp water.

Magazine: Marie Claire Food

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