The wait is over. I have finally got around to taking step by step pictures of The Washer Up making his samosas with spring roll wrappers. I have to say that he is not happy with his “old man hands” but I took the red hue down loads as well, it must be all that washing up….
Make your samosa filling and chill if possible.
Lay the spring roll wrapper on a board and brush the bottom edge and half way up the sides with egg wash. Take a heaped tablespoon of the filling and pile it in the bottom left-hand corner of the wrapper, leaving a small border at the edges clear.
Take hold of the top two corners and fold them down to place them on the bottom two corners. Seal the edges with your fingers.
Make a triangle out of your hands to press together the edges and keep the filling in a triangle shape.
Brush with a little egg wash and carefully fold the triangle diagonally up to the right.
Now fold the whole triangle straight over to the right again and brush the last remaining flap with egg wash.
Fold the final flap back onto the samosa and seal all the edges well with your fingers.
That’s it you’re done. It may sound complicated but once you start it becomes obvious what you need to do next. It’s more difficult to try to explain it, honestly!!
To cook them either deep-fry in hot oil until golden or brush with egg wash or olive oil and bake at 200 C for 20 -25 minutes turning half way through cooking until golden on both sides. Deep-frying definitely makes them crispier.
Serve with your favourite chutney. This easy plum chutney is called Topa Kooler and is made with plum jam, chillis and mustard seeds.
Pea & Potato Samosas Recipe
Makes approx 6 samosas, vegan. Adapted from Bangalinet
- 2 tbsp olive/sunflower oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tsp minced ginger
- 1 red/green chilli finely chopped
- 1/2 tsp turmeric
- 1 /2 tsp ground cumin
- 1/2 tsp ground coriander
- a pinch of red chilli powder
- 1/2 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 200 gr, peeled & diced potato
- 100 gr frozen peas
- spring roll wrappers (larger ones are best)
- 1 egg beaten with milk for brushing or vegetable/olive oil for vegan.
- oil for deep-frying (optional)
Take the spring roll wrappers out of the freezer to defrost. Heat the oil in a large frying pan over a medium heat and add the onions. Cook for 4-5 minutes until softened then add the garlic, ginger and fresh chilli and cook for another 2 minutes.
Add in the diced potatoes, peas, all the spices, salt, pepper and sugar. Stir well to coat the potatoes in the spices, lower the heat slightly and cook until the potatoes are soft. Leave to cool.
Follow the step by step pictures above on how to fold the samosas. They don’t store very well uncooked, the filling makes the wrappers wet so cook them off before storing.
To cook either deep-fry in hot oil until golden on each side, drain on kitchen paper and serve or leave to cool and refrigerate. To reheat either deep-fry again or put in a 200 C oven for about 10-15 minutes.
Or you can also bake them from raw, they won’t be as crispy but they are still good. Preheat the oven to 200 C, brush the samosas on both sides with egg wash or olive oil and put on a baking tray lined with baking paper. Cook for 20 -25 minutes turning halfway through until golden & cooked on both sides.
Topa Kooler Easy Cheat Plum Chutney
Makes a small jam jar, vegan, gluten-free. Adapted from Bangalinet
- 2 tsp mustard oil/olive oil
- 1 small jar of plum jam
- 2 red chillies, finely sliced
- 1 tsp mustard seeds
- 1 tsp salt
- 1 tsp black pepper
Heat the oil in a pan over a medium heat add the sliced chillies and mustard seeds, cook until they start to pop then add the plum jam, salt & black pepper. Cook for about 5 minutes, adding water if necessary to thin it out. Taste and adjust seasoning. Pour hot into a sterilised jar and seal. Leave to cool and store in the fridge.
Dip your samosas in the chutney and enjoy!