Vegetables Samosas are pretty much one of my favorite things I have ever eaten but they are not the best for you since the traditional recipe calls for a lot of oil and frying (so good!) but certainly not something you should eat on the regular. I will never forget the first time I had the traditional version at my sister’s father-in-law’s 60th birthday party. A food experience that will forever be embedded in my brain! I knew I had to recreate it but in my own way of course. The healthy way!
So to indulge myself when I get a craving for this amazing food I have crafted a healthier version that you could basically eat everyday without any of the guilt. Also, a big bonus of this recipe is that my kids and my sisters kids love them! I have made these for several and I mean several (almost all) family gatherings, and we have a lot of them. These are the first things to disappear every time. A crowd and kid-pleaser for sure.
SO EASY to make! You want to start with your boiled and lightly mashed potatoes and add in the peas and amazingly flavorful warm spices. I used Turmeric, Curry Powder, Garlic Powder, Onion Powder, Garam masala and Chili Powder. A combination of all of my favorite spices.
Yum!!!! I could eat just that and I would so HAPPY! But let’s get to the assembly of the SAMOSAS which is the fun part!
Set up your assembly station with the potato and pea mixture, egg roll wrappers and some cold water. I used a tablespoon to ensure the same amount of filling went into each.
How easy is that? Then just add a little water to the edges and fold.
Place them on a baking sheet and bake until golden brown, about 15-20 minutes.
They are just incredibly tasty! Crispy on the outside and warm and fluffy on the inside.
So here is it! Trust me you will not be disappointed and I am pretty sure you will be making this for your next party or family gathering.
- 1 package of Egg roll wrappers
- 3 large potatoes
- 1 package of frozen or fresh peas
- 1 tablespoon curry powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon garam masala
- 1 Tablespoon turmeric
- 1 Tablespoon chili powder
- 1 Tablespoon olive oil
- 1/4 cup vegetable stock
- Salt and Pepper to taste
- Olive oil cooking spray
- 1/4 cup cold water
- Wash, peel and cut the potatoes into cubes and place in a 1 quart pan, cover with water and bring to a boil. Reduce to simmer until the potatoes are soft enough for mashing.
- Drain the potatoes and return to the pan. Add in the vegetable stock, all of the spices, olive oil, salt and pepper and mash. Taste and set aside to cool.
- Cook the frozen peas and add them to the mashed potatoes and mix to combine.
- Preheat the oven to 425 degrees.
- Set up your assembly station with the egg roll wrappers, 1/4 cup cold water, potatoes and pea filling and a couple of sheet pans sprayed with the olive oil cooking spray.
- Now it's time to start assembling the samosa's. Take an egg roll wrapper, dip your finger in the cold water and run it around the edge of the wrapper. This will help it adhere once you fill it and fold it.
- Using a small spoon (I find my kids little spoons are the perfect size) place the potato and pea mixture in the center of the egg roll wrapper.
- Fold the wrapper over into a diamond shape and place on the sheet pan. Continue until you have used up all of the wrappers and filling.
- Spray the samosa's with the olive oil spray and bake in the oven for 15-20 minutes, Turning once halfway through the cooking time.
- Once they are golden brown on both sides, remove from the oven, let cool and enjoy!
- Cooking times may vary based on your oven. I suggest checking on these during the cooking time and adjust the oven and time as needed.
- I typically use store bought egg roll wrappers. I have tried to make my own but have not been successful. If you have an egg roll wrapper recipe, please share.