Today, I was in the mood for some appetizers. I was just at home, trying to perfect the art of doing nothing before school rolls around. At lunchtime, as I stared into my every day, refrigerated quinoa salad… something inside of me was yearning for some deep-fried-one-bite-fancy-little-finger-foods. Behold the samosa.
|I enhanced the mushroom flavor with some luxurious truffle salt.|
Samosa is a stuffed pastry that is popular in Southern Asia. It is a fried, triangular pastry with a savory filling; such as potatoes, onions, curry, lentils, or ground meat. Today, I filled my samosas with diced mushrooms and onions sprinkled in curry powder. Mushrooms are the perfect filling for vegetarian samosas if you don’t want to sacrifice the meaty taste.
I fried up six of these for lunch — just for me. Since the recipe makes a lot, I folded all of the other samosas, put them on a plate in the fridge, and fried them up for dinner. If possible, these really must be eaten right out of the fryer. These would be perfect for a dinner party, or any occasion where hors d’oeuvres are needed — such one of the last lazy afternoons of summer.
Curried Mushroom Samosas
- Ready to use spring roll wrappers
- 1 1/2 cups mushrooms diced
- 1/2 red onion diced
- 1 Tbs olive oil
- 1 tsp curry powder
- Ground salt and pepper to taste
Sautee the mushrooms, onions and olive oil in a pan until soft -- sprinkle with curry powder, salt, and pepper.
Cut the spring roll wrappers into 3 inch wide rectangles (I cut each of mine in half the long way). Cover it with a damp cloth while working with it so it doesn’t dry out.
Holding the rectangular pastry at the middle, take the bottom left corner and fold it towards the right into a triangle. Then take the bottom corner of the triangle you just formed and pull it upwards towards the left into another triangle to form a cone.
Fill about 1 tbsp of filling into the triangle and pressing it down with your finger.
Once you fill the cone, take the bottom left corner up towards the right side. Dip your finger in water and press to seal.
It’s important that the samosa is completely sealed so oil doesn’t seep into the filling while frying. If you see any openings close it with more water.
Heat oil in a wok and drop the triangles in it. They are done when light golden brown.