• 1 large packet egg roll wrappers
  • 2 large potatoes
  • 1?2 cup frozen peas (I use canned and just drain them)
  • 1 T coriander seeds
  • 11?2 tsp cumin seeds
  • 1 tsp chili flakes
  • 1 T lemon juice
  • 2 T chopped coriander or mint (or both)
  • vegetable oil for frying
  1. Peel and dice potatoes.
  2. Boil until just tender.
  3. Drain.
  4. Boil peas (if using frozen) until just cooked and drain.
  5. Toast coriander and cumin seeds in a dry pan over moderate heat until aromatic.
  6. Add chili flakes and toast briefly.
  7. Grind all to a fine powder in a spice grinder or mortar/pestal.
  8. Mix potatoes, peas, spices, lemon juice and chopped herbs.
  9. Separate wrappers and cut into 2 - 21?2 inch strips.
  10. Place a heaped teaspoonful of filling on one end of strip and fold wrapper over diagonally.
  11. Fold again so loser edge is square and then again to make a diagonal. (This is like folding a flag!) Continue like this until whole strip has been used up and filling is completely enclosed.
  12. Dampen end with water and stick it down.
  13. Deep-fry in small batches until golden, turning twice.
  14. Drain on absorbent paper.
  15. Serve warm with sweet chili sauce or mint chutney.
I have had two different types of samosas and I prefer this type with potato. You can make your own dough but wrappers work too. Note: Step 5 can be changed. You can use the wrapper and put mix on the centre of a wrapper and fold into a triangle. Use beaten egg to seal the edges. Step 5 make appetizer sized samosas but by using a whole wrapper you get a larger samosa. Marlene