Remember those egg roll wrappers I used to make Baked Vegetable Egg Rolls? Well, I only used about half the package and if you know me, you know I couldn’t just throw away the rest of them. What a waste that would be! I was determined to find another creative way to use these versatile pre-made sheets of dough.
I knew I wanted to make something relatively simple and with familiar ingredients. I know I’ve said this before, but I”ll say it again (basically until each of you tell me that you’ve made your own naan and curry): Indian food isn’t intimidating. If you take a look at the main ingredients in this: potatoes, onion and peas, you probably have all of them sitting in your kitchen right now! The ONLY different is the spices used.
The answer was clear: Baked Samosas! I love that when you bite into the crisp outer shell, you find a warm, chewy center bursting with flavor. These are one of our favorite finger-foods to eat and are always a fun appetizer to share!
Adapted from The Colors of Indian Cooking
Keywords: bake appetizer side vegetarian vegan potatoes Indian
- 2 medium sized yellow potatoes
- 2 tbs. oil
- 1 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1 onion, chopped
- 1 green chili, finely chopped
- 1 tsp. coriander powder
- Salt, to taste
- 1/2 cup green peas, frozen or defrosted
- 1/4 tsp. garam masala
- 1 tsp. lemon juice
- 10 egg roll wrappers, room temperature
- 1 tbs. fresh cilantro, chopped
1. Boil potatoes until tender, about 20-30 minutes. Drain pan and mash potatoes with a fork.
2. Heat oil in a large skillet or deep pan (use pan so that “popping” mustard seeds can’t fly out) over high heat. When oil is hot, add mustard and cumin seeds. When mustard seeds begin to “pop” add onion, chili, coriander powder, salt and peas. Mix in the potatoes, garam masala, lemon juice and cilantro. Set aside.
3. Preheat oven to 350. Cut egg roll wrappers diagonally in half, to make triangles. Get a small bowl of room temperature water. Brush edges of wrapper with water. Place about 2 tbs. of potato mixture in center of triangle (want it to be “full” but not overflowing). Fold over triangle so all edges are touching. Seal together with fingers or fork and set on greased baking sheet. Fill all wrappers with mixture.
4. Brush tops of samosas lightly with beaten egg, melted butter or cooking spray. Place in oven for about 8 minutes, then flip and bake for additional 10 minutes until golden brown. Top with additional cilantro for garnish, if desired. Serve and enjoy!
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~What is your favorite appetizer?