Curried Pea Samosas
Recipe: #26917
July 30, 2017
Categories: Curries, Snacks, Cauliflower, Indian, Game/Sports Day Deep Fry, Vegetarian, Spicy, Kosher Dairy, more
"From Recipe + March '17. Yield is 24 somas as, 6 serves = 4 per person."
Ingredients
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 by Step Method
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
No special items needed.