Ingredients
Units
Scale
- 1 lb potatoes, peeled and cut in fourths
- 2 tbsp butter
- 2 medium yellow onions, diced
- 2 cloves garlic, minced
- 1 lg carrot, diced
- 1 tbsp yellow curry powder
- 1 tsp dried cumin
- 1 tsp dried coriander
- 1 cup green peas
- 24 eggroll wrappers
- Mint Sauce
- 1/2 cup Greek yogurt
- 1 tsp chopped fresh mint
- 1 tsp chopped cilantro
- 2 tbsp maple syrup
- 1 lime, juiced
Instructions
- Place potatoes in a large pot. Cover with cold water, boil until fork tender. Drain.
- Add butter to a sauté pan, add onions, garlic, and carrots and cook until the onions are translucent.
- Add curry, cumin, and coriander. Mix well.
- Mash the drained potatoes, add the onion mixture, stir in peas.
- Lay out egg roll wrappers. Place 1 tbsp filling in the center of each.
- Moisten the edges of the wrappers with cold water, fold in a triangular shape, corner to corner and pinch to seal.
- Heat canola oil in a heavy pot or deep fryer to a temperature of 370F.
- Deep fry the samosas until golden brown.
- Combine all ingredients for the mint sauce and mix well.
- Prep Time: 30 minutes
- Cook Time: 10 -15 minutes
- Category: Entrees, Recipes