Easy Mixed Vegetable Samosas

Makes 30 samosas

SAMOSAS

INGREDIENTS

• 2 Tbsp. canola oil, plus more for deep frying
• 1 Tbsp. cumin seeds
• 1 medium onion, finely chopped
• 1 medium russet or Yukon gold potato, peeled and diced (about 2 cups)
• 1 small carrot, peeled and diced
• ½ cup water, divided
• Kosher salt
• ½ cup frozen peas
• ¼ cup chopped fresh coriander (cilantro)
• ¼ cup all-purpose flour
• 20 frozen spring roll wrapping sheets (about 10 × 10 inches/25 × 25 cm), thawed
• ½ cup Mint Coriander Chutney for serving
• Chutney (see below), for serving

DIRECTIONS

Heat 2 Tbsp of the oil in a frying pan on medium-high heat. Add the cumin seeds and let them toast and crackle for 15 seconds. Add the onion and sauté until it has softened, 3 to 4 minutes. Add the potato and carrot to the pan, and sauté for 2 to 3 minutes. Add ¼ cup of the water, season with salt to taste, stir, and cover with a lid. Cook for 5 minutes. Most of the water should be absorbed by the vegetables at this point.

Remove the lid from the pan and add the frozen peas. Cook for 1 minute, until
the peas have warmed through. Remove the pan from the heat and stir in the fresh
coriander. Allow the mixture to cool for 10 minutes.

Place the flour and the remaining ¼ cup water in a small bowl and mix to form a thick paste.
Cut the stack of thawed spring roll wrapper sheets into 3 even rectangles, about
3¼ × 10 inches (8 × 25 cm) each. From 1 rectangle, peel away 2 sheets together to form
the pastry for the samosa. Store the remaining sheets under a damp cloth to prevent
them from drying out.

Nutrition facts per samosa
Calories 129; protein 2 g; fat 5.6 g; carbs 16.5 g