Curried Pea Samosas

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From Recipe + March '17. Yield is 24 somas as, 6 serves = 4 per person."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (266.4 g)
  • Calories 286.2
  • Total Fat - 10 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 53 mg
  • Sodium - 478 mg
  • Total Carbohydrate - 29.4 g
  • Dietary Fiber - 4.1 g
  • Sugars - 7.4 g
  • Protein - 19.9 g
  • Calcium - 156.7 mg
  • Iron - 2.5 mg
  • Vitamin C - 21.5 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in frying pan over moderate heat and add onion, cauliflower and curry paste and cook, covered, for 2 minutes or until cauliflower is just tender and then add the water and bring to the boil and boil for 2 minutes and then add peas and boil for a further 2 minutes or until liquid evaporates and peas are tender and then cool slightly.

Step 2

Using a shap knife, cut each wraper in half.

Step 3

For each triangle, brush a wrapper with a little of the egg and place 2 tablespoon of the filling at one edge and fold corner of wrapper over filling, diagonally to start a tringle shape and continu to fold wrapper diagonally, enclosing the filling and shaping into a triangle.

Step 4

Repeat for the other 23 somasas.

Step 5

Pour enough of the extra oil into a large heavy based saucepan to reach a depth of 5cm and heat over high heat (oil is ready when a cube of bread crips quickly without absorbing any oil)

Step 6

Deep fry somasas, in 2 batches for 2 minutes or until golden brown.

Step 7

Serve with yoghurt.

Tips & Variations


No special items needed.

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