Samosas are an Indian vegetable pastry flavored with curry. Here, I’ve used egg roll wrappers to put a familiar spin on an Indian favorite. I served the egg rolls with a refreshing avocado dip to offset the spiciness of the curry.
This is the final result of my hard work! Pardon the photo; my camera skills leave much to be desired.
Samosa Ingredients
- 2 lb. red potatoes, chopped into 3/4 inch cubes, skins on
-1/2 lb. carrots, peeled and cut into 3/4 inch cubes
-1 1/2 cups roasted unsalted cashews
-2 tsp. salt
-2 tbsp. canola or other vegetable oil
-1 tbsp. garam masala (available in the Asian Foods section of most grocery stores)
-2 tbsp. curry powder
-2 cloves garlic
-1 tsp. fresh grated ginger root
-1 tsp. onion powder
-2 bay leaves, crushed with center vein removed
-dash turmeric
-salt, to taste
-1 pkg. pre-made egg roll wrappers at room temperature; about 20
-oil, for frying
Samosa Instructions
In a large pot, boil potatoes, carrots, and cashews until potatoes are fork tender, about 20 minutes. Strain and remove to bowl. Mash coarsely. Meanwhile, add 3 tbsp. oil, garlic, ginger, onion powder, garam masala, curry powder, bay leaves, and turmeric to a small sacuepan, heat on low. Add to coarsely mashed potato/carrot/cashew mixture; mix with a spoon to incorporate seasonings. Add salt to taste.
This is the filling, coarsely mashed, with the seasonings incorporated. It's so yellow! The red potato skins are so thin and tasty that I left them in. They add color and yummy texture.
Coat the bottom of a large saucepan with canola or other vegetable oil; heat on high. While oil is heating, add filling to egg roll wrappers and wrap according to instructions. Test oil temperature by dropping a piece of extra egg roll wrapper in pan. If it sizzles, the oil is hot enough! Using tongs, place 4-6 egg rolls in oil. Turn when lightly browned, being sure to brown on all sides. Alternatively, you can deep fry the egg rolls until lightly browned all over. Remove to paper towel when done.
This recipe makes 16-20 delicious samosa egg rolls.
Dip Ingredients
-16 oz. light or fat free sour cream
-flesh of two medium avocados
-2 tbsp. cilantro
-1 tsp. curry powder
-1 tsp. celery seed
-1 tsp. black pepper
-2 tbsp. white wine
-2 tbsp. lemon juice
-salt, to taste
Dip Instructions
Blend all ingredients except salt in blender until smooth. Add salt to taste. Refrigerate prior to serving.
This is the creamy, refreshing avocado dip that I made. It went very well with the sweet, spicy curry.
I made these for a family dinner and will definitely make them again. They were so yummy! They went well with sliced cucumbers and baby carrots, but if you’re a meat-and-potatoes person, they would go very well with pork, venison, or steak. They’re very filling, however, and definitely hold their own as an entree.
I looked at many different recipes for samosas, but ended up making my own recipe because of the difficulty of other recipes or the inclusion of ingredients I don’t like (such as peas – carrots aren’t traditional, as far as I know). The dip was another creation of my own. You’re invited to try my recipe and tell me about any variations or changes you come up with. Good luck! :^)
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