Samosa in the traditional fashion is quite big and the dough is made from scratch. It’s a long and hard process. Although I do love to make it that way, sometimes you just want to find a faster and simpler way to do it without compromising its flavor. This is the recipe I came up with to solve that problem. It is ideal to serve as an appetizer because it is bite-sized.
3 large yukon gold potatoes, washed and cleaned well
1/2 cup frozen peas, thawed to room temperature
2 Indian Green chillies ( Substitute with 1 serrano pepper) Use half the quantity to make it milder)
1/3 cup finely chopped cilantro
2 cloves garlic, finely chopped
1″ ginger piece, finely chopped
1/2 tsp dhaniya(coriander) powder
1/2 tsp cumin powder
1/2 tsp lemon juice
1/2 tsp red chilli powder
3/4 tsp salt
1 tbsp ghee
Oil for frying
12 Wonton wrappers (available at most grocery stores)
Boil the potatoes in a large pot of water for 12-15 minutes, or until the potatoes are cooked until fork tender. Drain, let them cool and peel .
In the same hot water blanch the peas for 2 minutes. Drain and lay it on paper towels to slightly dry.
In a large mixing bowl add the ghee, cumin powder, dhaniya powder, chilli powder, cilantro, lemon juice,garlic,ginger, salt and green chillies. Add in the cooled, peeled poatoes and mash it all together. Dont over mash, you want some chunky peices of potatoes. Taste for salt, adjust according to your taste and then add in the peas and mix them all together. This is your filling.
Heat a pan filled with canola oil for deep frying over medium heat. While the oil is getting heated, place a small amount of the filling in each Wonton wrapper and wrap according to package instructions. Line them on a baking pan with greased with cooking spray.
After about 3-minutes of preheating the oil, drop the heat to medium-low or low heat. Fry each samosa about a minute or two on each side until golden brown.
Drain on a paper towel and serve with Cilantro or Mint chutney.