Empty My Fridge
Fijian Samosas
Ingredients
- Extra virgin olive oil3 tbsp
- Cumin · ground1 tsp
- Onion · finely chopped⅓ cups
- Ginger · minced1 tbsp
- Garlic · minced6 cloves
- Coriander seed · ground½ tsp
- Turmeric · ground½ tsp
- Chili flake · crushed flakes¼ tsp
- Salt1 tsp
- Curry · powder½ tsp
- Garam masala1 tsp
- Potato · chopped2
- Carrot · frozen1 cup
- Cilantro · chopped2 tbsp
- Pre-made parathas8
- Vegetable oil · for frying
- Tamarind · for serving
- Mint · for serving
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the cumin seeds, onion, ginger and garlic, and cook for 1-2 minutes, until the onion is translucent.
- Stir in the ground cumin, coriander, turmeric, red pepper flakes, kosher salt, curry powder and garam masala. Cook for about 1 minute. Add the potatoes and water, cover, and cook on medium-low, stirring now and then, until the potatoes are soft, about 10 minutes.
- Add the peas and carrots and cook for 2 more minutes. Take off the heat, stir in the cilantro, and let the filling cool.
- Cut each paratha in half. Dampen the straight edge of one half with a little water, then fold it into a cone and press the edges to seal.
- Spoon 1-2 tablespoons of filling into the cone. Wet the open edge, then press it closed to form a sealed triangle. Repeat with the remaining dough and filling.
- Heat vegetable oil in a deep saucepan over medium heat to 325°F (163°C). Fry 4 samosas at a time for about 8 minutes per batch, until golden brown. Drain on paper towels.
- Serve hot with tamarind sauce or mint chutney for dipping.
Summarized from Tasty's video. Watch it for the details.
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