Pair this healthy baked and crunch version of the samosa with I Am Malala by Malala Yousafzai.
Ingredients:
26 Wonton wrappers
2 Tbl Olive Oil
3 Large potatoes
1/4 cup Frozen peas (blanch)
2 tsp Fresh ginger, grated
1 tsp Cumin (seeds are best)
1 tsp Lemon juice
1/2 tsp Chili powder (add more if you like more "heat")
1/4 tsp Garam Masala
1 tsp Coriander
1 1/2 Tbls Fresh Cilantro (cut or clip to diced size)
A dash of salt
3 Chilies*
* (Serrano if you love "heat" / Jalapeño if you prefer more mild. Note: If using jalapeño, dice very fine as it has a thicker wall.)
Instructions:
Preheat oven to 350 degrees. Place parchment paper on your baking sheet.
Peel and boil your potatoes. Drain and allow to cool. When cool enough to handle, use your hands or a fork to carefully mash the potatoes to a coarsely mash consistency (not a smooth mash). Do not over mash.
Heat 1 Tbl olive oil in a non-stick pan on medium heat. When heated, add cumin seeds. When the seeds begin to change color, add your fresh ginger, chili powder, garam masala and coriander. Saute for a minute.
Add your blanched peas and salute for a minute.
Add your coarsely mashed potatoes, lemon juice and dash of salt. Toss well to evenly coat the potatoes in the seasonings. Add your cut cilantro and salute one more minute. Remove from heat and allow to cool.
Pour a 1/4 cup water into a small bowl and place beside the wonton wrappers. IMPORTANT: Once you open the wonton wrapper package, keep covered with a damp cloth or your wrappers will become dry and crack.
Pour the remaining Tbl of olive oil into a small bowl and place a pastry brush beside it.
Take a wonton wrapper and lay it flat on your prep counter. Place approximately 1.5 Tbl of the cooled potato mixture in the center of the wrapper.
Dip your finger tip into the water bowl and the run your finger along the entire outside edges of the wrapper to moisten it. Fold the wrapper by picking up the lower right corner and bringing it up to the upper left corner. This forms a triangle. Press the edges to seal it.
Brush the entire wrapper on both sides with olive oil and arrange on the parchment lined baking sheet. Continue with the remaining wrappers and potato mixture.
Bake in oven for approximately 15-20 minutes. You should turn them over about half way through the baking time. You will know they are done when they are a gold and crisp.
Serving Suggestions:
In Pakistan, they often enjoy a special milk tea with their samosa. The milk tea can have various spices including chai masala, cinnamon, ginger, and cardamom, and usually has condensed milk and a lot of sugar. We recommend you try our delicious Chai Martini (see the recipe blog dated 3/27/15) in lieu of the milk tea.
Ingredients:
26 Wonton wrappers
2 Tbl Olive Oil
3 Large potatoes
1/4 cup Frozen peas (blanch)
2 tsp Fresh ginger, grated
1 tsp Cumin (seeds are best)
1 tsp Lemon juice
1/2 tsp Chili powder (add more if you like more "heat")
1/4 tsp Garam Masala
1 tsp Coriander
1 1/2 Tbls Fresh Cilantro (cut or clip to diced size)
A dash of salt
3 Chilies*
* (Serrano if you love "heat" / Jalapeño if you prefer more mild. Note: If using jalapeño, dice very fine as it has a thicker wall.)
Instructions:
Preheat oven to 350 degrees. Place parchment paper on your baking sheet.
Peel and boil your potatoes. Drain and allow to cool. When cool enough to handle, use your hands or a fork to carefully mash the potatoes to a coarsely mash consistency (not a smooth mash). Do not over mash.
Heat 1 Tbl olive oil in a non-stick pan on medium heat. When heated, add cumin seeds. When the seeds begin to change color, add your fresh ginger, chili powder, garam masala and coriander. Saute for a minute.
Add your blanched peas and salute for a minute.
Add your coarsely mashed potatoes, lemon juice and dash of salt. Toss well to evenly coat the potatoes in the seasonings. Add your cut cilantro and salute one more minute. Remove from heat and allow to cool.
Pour a 1/4 cup water into a small bowl and place beside the wonton wrappers. IMPORTANT: Once you open the wonton wrapper package, keep covered with a damp cloth or your wrappers will become dry and crack.
Pour the remaining Tbl of olive oil into a small bowl and place a pastry brush beside it.
Take a wonton wrapper and lay it flat on your prep counter. Place approximately 1.5 Tbl of the cooled potato mixture in the center of the wrapper.
Dip your finger tip into the water bowl and the run your finger along the entire outside edges of the wrapper to moisten it. Fold the wrapper by picking up the lower right corner and bringing it up to the upper left corner. This forms a triangle. Press the edges to seal it.
Brush the entire wrapper on both sides with olive oil and arrange on the parchment lined baking sheet. Continue with the remaining wrappers and potato mixture.
Bake in oven for approximately 15-20 minutes. You should turn them over about half way through the baking time. You will know they are done when they are a gold and crisp.
Serving Suggestions:
In Pakistan, they often enjoy a special milk tea with their samosa. The milk tea can have various spices including chai masala, cinnamon, ginger, and cardamom, and usually has condensed milk and a lot of sugar. We recommend you try our delicious Chai Martini (see the recipe blog dated 3/27/15) in lieu of the milk tea.