I love samosas, but it’s hard to find a good one here in my neighborhood. They do sell it at our local Indian grocery store or serve it at the Indian restaurants but they are either too greasy or the filling was flat-out tasteless. So the answer to this problem is to make it myself. I made a lighter version of it. I used the spring roll wrappers and instead of frying I baked it. The end result, a delicious healthy snack that’s probably better than the ones from your local Indian restaurant.
2 medium size potatoes – peel and cut into small cubes
1 small onions – finely diced
1 small carrot – finely diced
1/4 cup green peas
1 small piece of chicken breast – finely diced
1 clove garlic
2 tsp of curry powder
1 tsp of chili powder
A small handful of fresh cilantro/coriander – (chopped finely)
1/2 tsp of sugar
Salt to taste
12 - 14 sheets of large spring roll wrappers
1 egg - beaten
1. Mix the curry powder, chili powder with 3 tbsp of water. Mix well until it becomes a paste. Set it aside. Heat about 1 tbsp oil in a frying pan. Sauté onion and garlic until fragrant and lightly brown.
2. Add in the curry paste. Stir-fry until fragrant. Add in the chicken and stir-fry until it changes color. Add in the carrot and potatoes. Stir-fry until well mix and add in about 1 ½ cup of water. Bring it up to a boil. Cover and slow simmer until the potato tender and mixture is dry.
3. Add in seasoning and green peas and cilantro. Mix well and dish out. Cool the mixture before using. Take a sheet of the spring wrapper and cut it into 3 equal size strips. Put some filling to one side and fold to one corner to make a triangle. Keep folding triangles up toward the end. Brush some egg to seal (refer to pictures)
4. Place the samosas in a well greased baking sheet. Spray or brush some olive oil on the samosas and bake in a pre-heated 400 degree F oven until lightly brown.
5. Serve with some sweet chili sauce.
Note: You can make this into vegetarian but omitting the meat.