This recipe transforms the traditional deep-fried favourite into a healthier, yet equally satisfying treat that’s perfect for any occasion. Whether you’re hosting a party, looking for a savoury snack or simply indulging in the joy of cooking, these samosas are sure to impress.
Ingredients:
- 12 ounces Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1 teaspoon garam masala
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 tsp cayenne pepper (optional)
- 2/3 cup frozen peas, defrosted
- 1/4 cup chopped fresh coriander, plus extra for garnish
- 24 wonton wrappers
- Cooking spray
For the coriander yoghurt sauce:
- 3/4 cup Greek-style whole milk yoghurt
- 1/3 cup chopped fresh coriander, plus extra for garnish
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 clove of garlic, minced
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
Method of cooking:
Boil the potatoes until fork tender, drain and mash, leaving some chunks for texture.
Heat the olive oil in a frying pan over a medium heat. Sauté the onions until soft.
Add the ginger and garlic and cook until fragrant.
Stir in the garam masala, cumin, salt and cayenne pepper and cook for a further 30 seconds.
Stir in the mashed potatoes and peas and cook until warm.
Remove from the heat and stir in the chopped coriander.
Lay out the wonton wrappers and spoon the filling into the centre of each.
Moisten the edges of the wrappers with water, fold into triangles and press to seal.
Preheat the fryer to 175°C (350°F).
Spray the samosas with cooking spray and place in a single layer in the fryer basket.
Fry for about 8 minutes, turning once halfway through, until golden brown and crispy.
Place all the sauce ingredients in a food processor and blend until smooth.
Chill the sauce until ready to serve.
Serve the hot samosas with the chilled coriander yoghurt sauce and garnish with extra coriander.
