This mini samosas recipes brings out major, tasty crunch. The vegetarian snack is filled with potatoes and other tasty delights.
25 spring roll shells, super thin, thawed
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 cinnamon stick
1 chili pepper, minced
1/2 teaspoon garam masala
1/4 teaspoon tumeric
2 red potatoes, diced
1 cup carrot
1 cup peas
1 cup corn kernels
1 tablespoon lemon juice
2 teaspoons sugar
1 1/4 teaspoons salt
1/4 cup fresh cilantro, chopped
2 tablespoons all-purpose flour
vegetable oil, to deep fry
Place the potatoes in a large bowl, sprinkle with two tablespoons of water, cover, and microwave cook for 4 minutes.
Combine the carrots, peas, and corn in a bowl, sprinkle with 2 tablespoons of water, cover and microwave cook for 3 minutes
In a large pot, heat the oil on medium heat and add the cumin seeds and cinnamon stick.
When the cumin is slightly brown and fragrant, turn the heat to low and add the ginger, chili pepper, turmeric and garam masala. Stir for one minute.
Add the potatoes and return to medium heat. Stir and cook for 3-4 minutes.
Add the rest of the vegetables and cook for another 3-4 minutes.
Stir in the lemon juice, salt and sugar.
Add the chopped cilantro, let the mixture cool and remove the cinnamon stick.
In a small bowl, combine ¼ cup water with the flour and set aside.
Cut the spring roll sheets into quarters so that you have four long pieces.
Taking the corner of one strip fold it to make a cone shaped pocket and fill the pocket with about a teaspoon of the filling.
Continue to fold the strip over to create a triangle shape and seal the remaining edge with a dab of flour water mixture.
In a large deep fryer, heat about 1 to 1 ½ inch of vegetable oil to medium heat. To test the temperature, place a small piece of the dough in the oil. If it is ready, it will sizzle and rise to the top.
Place the samosas in the pan a few at a time, turn slowly and fry until golden brown.