How to make it

  • Place hot cooked potatoes and peas in a large bowl (the heat from the potatoes will defrost the peas.
  • Heat 4 tbsp oil. Add ginger, garlic, chillies and nigella seeds.
  • Stir fry for 1 minute, add onions and saute until tender. Add curry and tumeric. Add this mixture to the potatoes, slightly smooshing the potatoes as you combine. Add cilantro, lemon juice and salt. Taste and adjust seasonings if needed. Set aside and allow to slightly cool.
  • Prepare work surface for filling the wonton wrappers. Place about a tablespoon of the filling on one side of the square wonton. Moisten one edge with water. Fold over filling and press firmly to seal.
  • Heat oil to 350-375 F degrees. Deep fry the samosas until light brown.
  • Serve with chutneys.

Reviews & Comments 3

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    " It was good "
    aravivel ate it and said...
    Check out my version of mint chutney here Mint Chutney
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  • elgourmand 5 years ago
    Nicely done, as usual. RJ
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  • gourmetana 5 years ago
    My mouth is watering!!! ;)
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  • luisascatering 5 years ago
    for the mint chutney I just threw in fresh mint, cilantro, garlic and ginger into a food processor, added a little canola oil and pulsed. Added fresh lime juice and sea salt to taste and pulsed again with a little water to get a nice "pesto like" consistency
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