Samosa facili con pasta per involtini primavera

Ingredienti

• 2 cups Mashed potatoes (boiled and mashed)
• 1/2 cup Onions (chopped and sauteed)
• 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• 1 tsp Turmeric
• 1/4 cup Cilantro (or parsley chopped)
• 6 Spring roll sheets
• 1/4 cup Water (for brushing the pastry)

Preparazione

1. 1

   --- Mashed potato filling ---

2. 2

   Boil potatoes - Wash, peel, and dice the potatoes into equal-sized pieces about 1 1/2 inches. Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork-tender. Drain the potatoes in a colander (or use a slotted spoon) and put them back into the same pot on low heat for another two minutes. Cool completely.

3. 3

   Combine - In a mixing bowl, combine mashed potatoes with sautéed onions, salt, pepper, turmeric, and chopped parsley or cilantro. Combine well. Taste and adjust seasoning.

4. 4

   --- Assemble ---

5. 5

   Fill - Divide each spring roll sheet into three. Work with one piece at a time. Place a generous amount of filling on one-third of the sheet. Fold the sheet into a triangle, as shown in the video. Brush the bottom 2-inch pastry with water to keep the seams closed.

6. 6

   Deep fry - Pour the oil into a large pot and heat it on medium to high. The oil must be hot but not too hot, about 325°F to 350°F. No more. Deep fry the spring roll samosas for about 2 to 3 minutes each.

7. 7

   Cool - Remove paper hand towels to absorb excess oil. Serve with sauce and chutney. I serve mine with green chutney, tomato ketchup, and tamarind chutney.