Samosas have been around since at least the 9th century and originated in Persia and/or the Middle East and were introduced to South Asia by the Turks. (Definition: triangular pastry.)
Our samosas are easy to make and an impressive potluck offering, easy weeknight meal when served with a fresh green salad, or—as they were intended—as a quick snack. We added garbanzo beans to give them a little protein.
Samosas are yummy all on their own, but even yummier when dipped in a chutney like our 5-Minute Cilantro Chutney.
Try making these impressive but simple baked samosas!
1/2 lb Yukon Gold (or other waxy) potatoes*
1/2 can garbanzo beans, mashed*
¾ C frozen peas
1 small or 1/2 medium white or yellow onion, finely diced
2" piece fresh ginger, peeled and minced
1 clove garlic, minced
1/4 bunch cilantro (leaves and stems), roughly chopped
1 TBSP Masi Masa Indian Tikka Masala Spice Blend
12 egg roll wrappers
Ghee or neutral oil
Cooking spray (optional)
Scrub potatoes and place in a medium sauce pan. (We leave the skins on, but if you prefer, peel potatoes before cooking.)
While potatoes are cooking, drain and rinse 1/2 can garbanzo beans.
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.
Add 1.5 TBSP Masi Masa Tikka Masala Spice Blend, stir and cook for 1 minute.
Add green peas, stir and cook for 1 minute.
Remove from heat, stir in cilantro and set aside to cool.
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!
Place 1/8 cup neutral cooking oil in a small bowl.*
*4 medium potatoes, 6 small potatoes
**Cooking spray makes this part a little easier. Just mist both sides of samosa before placing on baking pan.
Samosas can be frozen once cool or refrigerated for up to 3 days. If frozen, reheat in a 300° oven for 12-15 minutes, slightly less if only refrigerated.