If you like curry and crispy fried foods, you’ll love these Indian-style turnovers. The filling can be prepared in advance and kept in the fridge until you’re ready to eat. We use wonton wrappers for the dough, so all you have to do is fill them and fry them when you’re ready.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Peel the onion and cut into 1/4-inch pieces. Peel and finely chop the garlic or pass it through a garlic press. Peel the potatoes and cut into 1/4-inch pieces. Cut the jalapeños in half, remove the seeds, and finely chop.
Step 2
Place 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and potatoes and cook, stirring frequently, for 10 to 12 minutes. Add the jalapeños, ginger, and peas and cook, stirring frequently, for 5 to 7 minutes, or until the potatoes are cooked. Add the curry powder, salt, cilantro, and lemon juice and cook for 2 minutes.
Step 3
Spoon about 1/4 cup of filling into the center of each wonton wrapper. Wet your finger with water, dampen the entire edge of the wrapper, and fold the wrapper over the filling. Press the edges together to seal. Repeat until all the wrappers are filled.
Step 4
Heat about 2 inches of canola oil in a large saucepan until very hot (depending on the size of your pan, you’ll need about 2 to 3 cups). Add 2 samosas to the pan at a time and cook for 5 to 7 minutes on each side, or until golden brown. Remove with a slotted spoon and drain on paper towels. Serve immediately.
cooking 101
Step 5
Curry is an Indian blend of up to twenty spices and seeds. The chief ingredient is usually turmeric, which provides its characteristic yellowish color. Other common ingredients include black pepper, cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, ginger, mace, nutmeg, pimiento, poppy seeds, red pepper, saffron, sesame seeds, and tamarind. You can buy curry powder in the supermarket; just be aware that if the jar has been around for more than 6 months it will have lost a lot of its punch, so you may want to use a bit more.
