Dairy-Free Emirati Vegetable Samosas

Instructions

1. 1Place the 2 medium potatoes in a medium pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the water, let the potatoes cool slightly, then peel and cut them into 1.27 cm cubes.
2. 2While the potatoes are boiling, heat 1 tablespoon of the vegetable oil in a 25.4 cm skillet over medium heat. Add the 0.5 medium onion, 2 cloves garlic, and 1 tsp ginger. Cook, stirring often, for 5-7 minutes, until the onion is softened and translucent.
3. 3Add the 0.5 cup peas, 0.5 cup carrots, the cooked and diced 2 medium potatoes, 1 tsp cumin, 1 tsp coriander, 0.5 tsp turmeric, and 0.5 tsp garam masala to the skillet. Stir everything together and cook for another 5-7 minutes, stirring occasionally, until the vegetables are heated through and fragrant.
4. 4Remove the skillet from the heat and stir in the 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. Let the vegetable mixture cool slightly.
5. 5Lay out the 12 spring roll wrappers. Cut each wrapper in half diagonally to create two triangles.
6. 6Place about 1 tablespoon of the cooled vegetable mixture onto the wide edge of each wrapper half. Fold the wrapper over the filling to create a triangle, then continue folding it up towards the point, like folding a flag, to form a samosa shape. Moisten the final edge with a little water to seal.
7. 7Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny piece of wrapper into it; it should sizzle immediately.
8. 8Carefully place 3-4 samosas into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, turning them occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the samosas from the oil.
9. 9Place the fried samosas on a plate lined with paper towels to drain any excess oil. Repeat frying with the remaining samosas.

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