Spring Roll Samosas Recipes

SPRING ROLL SAMOSAS

Steps:

• Thaw spring roll wrappers on the counter covered with a wet towel to prevent drying. Add peas to boiling water for 5 mins. Drain and set aside. Boil or pressure cook potatoes. Peel and cut into 1" cubes. Alternately, coarsely break up potatoes into 1" chunks with your fingers. This gives a better texture. In a stir fry pan, heat the oil and add cumin seeds. Stir for a few seconds. Add onion, potatoes, peas, turmeric powder and chilli powder. Stir fry for 5 minutes, ensuring all the ingredients are well mixed. When onions are cooked through, remove from heat and set aside. On a pastry board, lay one wrapper flat. Place a scoop of the potato filling in one corner and roll the wrapper burrito-style into a fat cigar shape. Brush egg yolk on the edges of the wrapper and press down to seal. Heat oil in a frying pan till hot but not smoking. Fry the spring rolls in batches, ensuring oil does not get too hot. If bubbles form on the wrappers when frying, turn down the heat and let the oil cool down. Serve with ketchup or a dip of your choice.

SAMOSAS

Steps:

• In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.