1 Carrot, medium fine
1 tsp Garlic powder
1 tbsp Ginger, fresh
1 1/2 cups Green peas, fresh or frozen and thawed
1 Onion, medium fine
1 Optional – 1 or more red or green chili peppers, fine
2 Potatoes, medium
2 Red bell peppers, medium
Baking & spices
1/2 tsp Chili powder
1 tsp Curry powder, red or yellow
1 tsp Garam masala
1/4 tsp Paprika, smoked
1 Scant 1/8 tsp – 1/4 tsp red pepper flakes
Oils & vinegars
2 tbsp Olive oil
Nuts & seeds
1 tsp Cumin
Bread & baked goods
10 Egg or spring roll wrappers
1 cup Water
- Combine the oil and spices in a large nonstick skillet over medium low heat. Stir the spices around in the oil for about 2 minutes. Add the vegetables, raise the heat to medium and stir-fry for about 5 minutes.
- Stir in the ginger, garlic powder and water. Cover the skillet and simmer for about 10 minutes, stirring occasionally. You may need to turn the heat down a bit midway through the simmering. Stir in the peas and cook for a few more minutes until they're heated through. Take the skillet off the heat and let the samosa filling come to room temperature. You can speed this up by transferring the filling to another container.
- When you're ready to fill your samosas, position two racks in the middle of the oven and heat it to 375. Give two cookie sheets a pretty good coating of nonstick, and have a little container of water, a pastry brush and your wrappers ready.
- As you wrap the samosas, arrange them on the cookie sheets. You should be able to get 5 on each sheet without them overlapping. Thoroughly douse them with more nonstick spray to help them brown, then pop them into the oven for about 8 minutes. Get them out, turn them over to brown on the other side, and return them to the oven, switching rack positions, for another 8 minutes.
- You can eat them straight out of the oven, let them cool a bit first (which I like), or let them cool completely and then reheat them whenever you like. Reheat them at 350 for 5-8 minutes.