Spiced Vegetable Samosas (Nut-Free)

Ingredients

• 2 medium Potatoes
• 1 cup Peas (frozen)
• 1/2 medium Onion
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Turmeric
• 1/2 tsp Garam masala
• 12 sheets Samosa wrappers
• 2 cups Vegetable oil (for frying)
• 1/2 tsp Salt

Instructions

1. 1Place the 2 medium Potatoes in a pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes, let them cool slightly, then peel them. Mash the peeled potatoes in a bowl.
2. 2While the potatoes are boiling, finely chop the 1/2 medium Onion. Mince the 2 cloves Garlic. Heat a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant.
3. 3Add the mashed potatoes, 1 cup Peas, 1 tsp Cumin, 1 tsp Coriander, 1/2 tsp Turmeric, 1/2 tsp Garam masala, and 1/2 tsp Salt to the skillet with the onions and garlic. Stir everything together until well combined and heated through, about 5 minutes.
4. 4Lay out the 12 sheets of Samosa wrappers. Place about 2 tablespoons of the potato and pea mixture onto one corner of each wrapper. Fold the wrapper over the filling to create a triangle shape, pressing the edges to seal. You can moisten the edges with a little water if needed to help them stick.
5. 5Pour the 2 cups of Vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C).
6. 6Carefully place 3-4 filled samosas into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to turn them gently.
7. 7Remove the fried samosas from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the Spiced Vegetable Samosas warm.

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