Spicy Cumin Potato Samosas with homemade pepper jelly

 

This is such a great hors d’oeuvre or tapas-style plate. My take on a potato samosa… spicy cumin potatoes encased in a flaky crisp wonton skin, highlighted by my homemade pepper jelly! The perfect mixture of Asian flavors. East meets west in the most exciting way. One word… delicious!

 

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Ingredients:

12- 16 wonton skin wrappers

3 cooked med potatoes, cubed

2 sprigs cilantro, chopped

2 sprigs scallions, finely chopped

2 cloves garlic, minced

1/2 tsp hot chile pepper, finely chopped

1/4 tsp cumin powder

2 tsp lime juice

2 tbsp onion finely chopped

1 tsp curry powder

2 tbsp vegetable oil

2 cups vegetable oil for frying samosas

Method:

In a medium-sized casserole, heat oil and add chopped onion, garlic and curry powder.

Stir well and cook until onions are translucent. Add potato cubes and saute together with cumin, salt, and black pepper to taste. Crush potatoes as they begin to cook with spices. Add lime juice and hot pepper and mix well. Add cilantro and scallions and remove from the flame. Allow to cool for about 20 minutes.

Separate the wonton skins and scoop a tablespoon of potato filling into each square. Moisten the edges of the wonton wrapper with water and seal in a triangle shape.

Heat 2 cups vegetable oil in a deep casserole. (Oil should be ready when a cube of bread fries up quickly) Fry no more than 3 at a time until golden brown. Remove your samosas and allow to cool on a plate with absorbent paper.

Serve with tamarind chutney or pepper jelly.

Note: The quantity of the filling will vary depending on the size of the potatoes. You will simply get a greater yield of samosas. In any event, a pack of wonton skins usually contains at least 4 oz.

 

 

 

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2 Comments Add yours

  1. Pratima says:

    Will have to try this recipe also. I like samosas but the fried dough is usually too oily so I end up discarding parts of it when eating the samosas.

    Do you buy the wonton skins or is that something you make as well?

    Like

    1. I have made wonton skins before, but they are labor intensive and need a dough roller to get them as thin as the commercial ones. I just bought these from a Chinese grocery.

      Like

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