Samosas, a stuffed, deep-fried snack, are most commonly associated with the Indian subcontinent, but I made these yesterday with Singapore in mind. In Singapore there is Little India, an ethnic enclave that is home to a sizable Indian population complete with temples, mosques, shops and restaurants. The guidebook for Frommer’s Singapore writes that the restaurant “Komalas Vilas is famous with Singaporeans of every race. It serves vegetarian dishes in southern Indian style; so there’s nothing fancy about the food; it’s just plain good.”
I made samosas once before when I attended an Indian cooking class at a local culinary school. Although other people in the class made multiple things, I only made the samosas because that’s how time consuming they are to prepare. Luckily I found a recipe which was relatively simple and an added plus was the use of wonton skins. I also baked them as opposed to deep frying them so it was much healthier.
Spicy Vegetable Samosas
(recipe from The Windsor Star 07 Jan 2004: B6)
3 tbsp vegetable oil
1 onion, finely diced
1 carrot, finely diced
2 medium potatoes, peeled and finely diced
2 tsp chopped ginger root
2 tsp curry powder
1 tsp salt
1/2 tsp ground cumin
1/4 tsp cayenne
1/4 tsp black pepper
1 tsp salt
1 cup water
1/2 cup frozen peas, thawed
2 tbsp chopped fresh coriander
36 egg roll or wonton wrappers
Heat 2 tbsp of the oil in large non-stick skillet over medium heat. Add onion, carrot, potatoes and ginger; stir-fry until softened, about five minutes.
Combine curry powder, salt, cumin, cayenne and pepper; add to skillet, stirring well and cook for 30 seconds. Add water; cover and simmer, stirring occasionally for 10-12 minutes or until vegetables are almost tender.
If water is not absorbed, uncover, cook until just about evaporated. Add peas; cook for a few minutes. Remove from heat; stir in coriander.
Place 2-3 tsp filling in center of each wrapper (depending on size). Moisten edges of wrapper with water, fold in half to form triangle and press edges together to seal. Arrange on baking sheet and brush lightly with remaining 1 tbsp oil. Bake in 375 F oven for 12-15 minutes or until golden and crisp.
Make-ahead tip: Cool and refrigerate in covered container up to 2 days ahead. Reheat on baking sheet in 350 F oven for about 5 minutes or until warm.