By the Gracious Vegan
Getting the spicing right for these samosas took many experiments, but we’re finally there. Samosas in Indian restaurants are deep fried. These are baked, with no-fat egg roll or wonton wrappers (the vegan kind) and a little spray oil. So these are quite healthy, but with all the warmth and goodness and none of the greasiness of restaurant samosas.
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper and spray the paper with spray-oil.
Microwave the following ingredients together in a microwave-safe dish for 8-11 minutes (depending on your microwave). Stir once or twice.
1 pound of potatoes (any kind), peeled, cut into 1/2” dice
1 medium onion, chopped
1 teaspoon grated fresh ginger
Gently stir these ingredients into the potato mixture.
1 cup thawed peas
2 Tablespoons fresh cilantro, finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon garam masala
1/8 or smaller teaspoon ground cayenne
Set out an egg roll or wonton wrapper, spoon a small amount of the samosa mixture onto it, and roll or fold in any way you like. Repeat with remaining wrappers until the wrappers or the filling runs out.
One package vegan egg roll or wonton wrappers (I use Twin Dragon brand)
Spray the tops of the samosas with spray-oil, then put into the oven.
Bake for 400 degrees for 10-15 minutes, until golden.
Serve with Mint-Cilantro Chutney or other chutney.
Timing: about 45 minutes
Nutrition: Mostly whole-food (wonton wrappers use processed flour)