Potato and Pea Samosa (Baked)

Ingredients

• 2 cups Potatoes (boiled, peeled, and mashed)
• 1 cup Green Peas (frozen)
• 1 tablespoon Cashew Butter
• 1 tablespoon Ginger-Garlic Paste
• 1 teaspoon Garam Masala
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Turmeric Powder
• to taste Salt
• 6 Rice Paper Wrappers
• 2 tablespoons Olive Oil (for brushing)

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a pan, heat a little of the 2 tablespoons of olive oil over medium heat. Add the 1 tablespoon of ginger-garlic paste and cook, stirring, for 1 minute until fragrant.
3. 3Add the 1 cup of green peas, 1 teaspoon of garam masala, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, 1/4 teaspoon of turmeric powder, and salt to taste. Cook, stirring, for 5 minutes until the peas are tender.
4. 4Stir in the 2 cups of potatoes (boiled, peeled, and mashed) and the 1 tablespoon of cashew butter. Cook for another 2 to 3 minutes, stirring constantly, until everything is well combined. Remove the pan from the heat and let the mixture cool completely.
5. 5Gently dip one rice paper wrapper into warm water for 30 seconds, or until it is pliable but not sticky. Carefully lay it flat on a clean, damp surface.
6. 6Place about 2 tablespoons of the cooled potato and pea mixture onto one half of the softened rice paper wrapper. Fold the wrapper over the filling to create a triangle or half-moon shape, pressing the edges to seal.
7. 7Repeat steps 5 and 6 with the remaining rice paper wrappers and potato mixture. Place the formed samosas on a baking sheet lined with parchment paper.
8. 8Brush the tops and sides of each samosa with the remaining 2 tablespoons of olive oil. Bake in the preheated oven for 25 to 30 minutes, or until the wrappers are golden brown and crispy.

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