Directions

Cook & Prep Potatoes and Garbanzo Beans

1. Scrub potatoes and place in a medium sauce pan. (We leave the skins on, but if you prefer, peel potatoes before cooking.)

2. Fill pan with water to cover potatoes. Place pan on stove and bring to a boil over high heat.
3. Cook potatoes until tender but slightly firm (you don’t want them mushy), about 15 minutes. Remove from heat and drain water. Set aside to cool.

4. While potatoes are cooking, drain and rinse 1/2 can garbanzo beans.

5. Once potatoes are cool, break into small chunks with your hands or large fork (you don’t want a smooth mash). Stir in mashed garbanzo beans.

Make Filling

1. Heat 2 TBSP ghee or neutral oil in a large pan over medium heat. Add ginger, onion and garlic, stir and cook for 1 minute.

2. Add 1.5 TBSP Masi Masa Tikka Masala Spice Blend, stir and cook for 1 minute.

3. Add green peas, stir and cook for 1 minute.

4. Add potato/garbanzo bean mixture and toss until well combined with spice and peas.

5. Remove from heat, stir in cilantro and set aside to cool.

Fill Samosas

1. Line a large baking sheet with parchment paper (or lightly grease with neutral oil).
2. Wet a clean kitchen towel and wring it out (this will be used to keep samosa from drying out while you are filling them).
3. Fill a small bowl with water.

4. Place egg roll wrapper on a cutting board or flat surface with pointed tip facing you—you want to end up with triangles not rectangles!

5. Add a heaping 1/4 C of filling to half of the wrapper—shape into a triangle with about 1/2" of wrapper left for sealing.
6. Wet the edges of the unfilled side of the wrapper using you finger dipped in water.
7. Close the samosa by folding it in half and pressing firmly on seams or crimping with the tines of a fork. Place on baking sheet and cover with damp kitchen towel.
8. Repeat until you’re done filling 12 samosas.

Cook Samosas

1. Preheat oven to 400°.

2. Place 1/8 cup neutral cooking oil in a small bowl.*

3. Lightly brush samosas on both sides with oil, place on baking sheet
4. Bake for 8 minutes, turn over.
5. Bake for 8 more minutes, check. If samosas aren’t golden brown, bake for another 3-5 minutes.
6. Remove from oven and serve warm.