How to make Samosa (Curried Potato)



Samosa is prepared using Spring Roll Skin as wrapper and curried potato as filling. Samosa filling can be different kind like curry with potato or chicken.

Sometimes it can be tuna but overall this is a very popular snack with different shapes and sizes.

Ingredients:
  1. 3 large potatoes, cut into small cubes
  2. 150 mixed vegetables
  3. 8 sheets of spring roll wrappers
  4. 170g fresh curry paste
  5. Cooking oil
  6. Water for boiling potatoes
  7. 1 beaten egg (for seasoning the wrappers)

Method:
  • Boil a pot of water. When boiling, add potato cubes and boil for 5 minutes. Remove potatoes from pot, drain and set aside. Reserve cooking liquid.
  • Heat up 4 tbsp of oil. Fry fresh curry paste untill brown. Add in the potatoes.
  • Take the reserved liquid, and add enoough to cover the potatoes by 5cm. Set over medium heat and allow to boil untill liquid has evaporated. Add mixed vegetables. Stir and remove pan from heat.
  • Allow the mixture to cool down before wrapping.
  • Fill wok with enough oil to completely cover samosa when frying.
  • Over medium-low heat, fry each samosa until golden brown.

To Wrap
1.Triangle shape

Cut each sheet of square wrapper in half.

Taking one corner of the rectangular wrapper, fold over such that the left edge meets the top adge, and you get the triangular fold, then continue to fold over along the edges to get a triangle while sealing in the fillng. Seal the edge by dabbing o the egg mixture.

2.Spring roll shape

Cut each sheet of square wrapper in half if you prefer a smaller spring roll.

Place a spoomful of the potato fillingabout 4cm an width, covering part of the filling. Do the same for other side of the rectangle.

These two folds will keep the filling tucked in as you finally fold up the wrapper to form a cylinder and seal the edge with the egg mixture.


Have you tried this? Rate it.

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How to make Samosa (Curried Potato) How to make Samosa (Curried Potato) Reviewed by Singapore Food Recipes on November 23, 2010 Rating: 5
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