I’m going to be up front here right away by pointing out that these are NOT traditional samosas. It’s not a family recipe or anything, it’s just something I whipped up when I had a craving and wanted to see what I could manage. Even so, they were a big hit at a recent pot luck, so I thought I’d share.
What you need:
- Baking dish
- Big saucepan
- Big pot
- Big bowl
- 10 Egg roll wrappers
- 1 lb potatoes (Cauliflower would be a great low carb substitute!)
- 4 carrots
- 1 cup of peas (I used frozen)
- 1 small onion
- 3 garlic cloves
- 1 tbs masala seasoning
- 2 tsp coriander
- 1 tsp curry powder
- 2 tsp garlic powder
- salt and pepper or cayenne to taste
- 1 tbs coconut oil
- Olive oil (spray can)
What to do:
- Heat oven to 425 degrees
- In a big pot, boil potatoes, carrots and peas
- Meanwhile, in a saucepan, heat coconut oil and saute onion and garlic
- Once fragrant, add to pan: masala, coriander, curry, garlic powder, salt and pepper/cayenne
- Transfer onion mix to big bowl
- When potatoes are soft enough, drain and mash pot contents to a chunky consistency
- Transfer potato mix to bowl and mix to blend with onion mix (this is the filling)
- At this point, you can taste the filling and add seasoning as you see fit
- Spoon a tbs of filling onto each egg roll wrapper and fold closed
- Arrange on baking dish and spray with olive oil
- Bake for 10 mins or until tops begin to brown
*Tip: The longer you bake, the crispier they will get
Enjoy!
Words & Stitches 