Roger Mooking's Samosas
- Provided by: Chef Roger Mooking
- 1 Russet potato, peeled and diced
- 1 tsp Coriander seed
- 1 tsp Mustard seed
- 1 1/2 tsp Cumin seed
- 1 Onion, finely chopped
- 1-2 Cloves garlic, minced
- 1/2 tsp Curry powder
- Salt and Pepper, to taste
- Vegetable oil for frying
- 1 Tbsp All-purpose flour
- 1 Tbsp Water
- 7-8 Spring roll wrappers, sliced in half lengthwise
Ingredients Print Recipe
Starting in cold water, bring diced potato to a boil with 1 tsp each of coriander seed and mustard seed, plus 1 1/2 tsp cumin seed. Simmer until cooked through. Drain the potatoes once cooked and reserve, including the spices.
In a saute pan over medium heat, sauté the onion, garlic and curry powder until the onions are softened. Add the cooked and drained potatoes to the sauté pan and combine. Season with salt and pepper to taste. Transfer to a bowl and allow to cool.
In a small bowl, add the water to the flour a little at a time and combine to make a smooth paste. More or less water may be needed to achieve the desired consistency. This paste will be used to seal the samosas before frying.
To prevent the wrappers from drying out while you work, keep the unused portions underneath a dampened kitchen towel. Before filling, slice the wrapper in half lengthwise and fold each samosa as demonstrated. Deep fry until golden brown. Drain on paper towels and allow to cool for 2 minutes before serving.