Sheree's Vegetable/ Potato Samosas. For the Potatoes: Place whole peeled potatoes into a medium sauce pot and cover with cold water. A crisp outside pastry with a savory filling that is either vegetarian, chicken, or lamb. This recipe is a spin on the classic samosa, using sweet potatoes instead of plain, and using pre-made pie crust so they can be baked in the oven instead of deep-fried.
There are several versions but the vegetable samosa is the most common version.
However, you will also find meat samosas, chicken samosas, fish samosas or seafood samosas.
Add garlic and ginger and sauté one minute more.
You can have Sheree's Vegetable/ Potato Samosas using 13 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Sheree's Vegetable/ Potato Samosas
- You need 1 of **** oil for deep frying.
- It's 1/2 tsp of ground cumin.
- You need 1 of anhiem pepper.
- You need 1/2 medium of onion.
- Prepare 3 stick of green onion.
- You need 2 stick of celery, cut into 3" pieces.
- It's 2 large of potatoes, boiled semi soft and drained dry.
- It's 1 tbsp of ground coriander.
- You need 1/4 tsp of garam marsala.
- It's 1 tbsp of sugar.. (Pallu suggested... yummy).
- It's of wrappers.
- Prepare 12 of egg roll wrappers, cut in half.
- It's 1 of egg, scrambled.
Stir in spinach, peas and cooked potatoes, mashing lightly to combine and warm, then season to taste. Making traditional samosa at home is not as difficult as we all think. If you follow the cooking instructions given below, you can make delicious samosas at home. Though I have used potato stuffing, you can add steamed vegetables like carrot, beans, peas along with potatoes and make vegetable samosa.
Sheree's Vegetable/ Potato Samosas step by step
- *** there r recipes for SAMSOSA dough... but my right hand is not well enough to make the dough... when I spoke to Pallavi she said that the dough would need to be thicker..
- while potatoes are boiling put both types of onions, peppers, and celery and mince....
- I boiled the potatoes until they were almost tender but still firm... they will finish in the skillet....
- put spices in a skillet with 2 Tbs of cooking oil.....mix in minced veggies, and stir until veggies are soft......mix potatoes into seasoned veggies. the potatoes will break up and look mashed. set aside to allow potato mixture to cool...
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- cut egg roll wrappers...LENGTHWISE...you should have long rectangles ... fold ends up to form a pyramid or cone.... I will take a pic to go with step..... paint end with egg was "to glue cone"... fill cone with potato mixture..... fold top of cone over and seal with egg wash..
- I use my deep fryer and drop them in hot oil. they should turn golden like egg rolls....
- these can also be frozen on a cookie sheet in a single layer..
- when frozen they can be put in a Ziploc bag..
- when you are ready to cook them remove from bag and allow to thaw...
Add onion, ginger, chile, and garlic. Add potatoes and cook, stirring and mashing with the back of a fork, until the texture of very chunky mashed potatoes. Add lemon juice, cilantro, and peas. Taste and adjust seasoning with salt. Put the potatoes in a saucepan, cover with cold water and bring to the boil.
