I was not a fan of eating Samosa before, I guess that holds true to most Filipinos due to the curry spices that we were not used to eating growing up. When I worked and lived to Malaysia more than a decade ago, I started to eat dishes similar to this and my palate got trained with the amazing complex flavours I was not used to. Samosa in Malaysia is quite popular as a street food and at the same time at Mamak eateries where it is consumed just on its own, with some sort of chutney of course, or you can have it as a side dish, and it goes well with other curries.
This small wonder of a dish is quite simple to prepare, usually a spiced filling of potatoes, onions, peas, beef, chicken, mutton, cheese and or lentils is enveloped in a pasty. Almost similar to the Spanish and Latin American empanada but instead of baking samosas are usually deep fried. While this one is already easy to prepare, for our recipe today we will make it even easier by using spring roll wrappers so you will not need to make your own pastry. It’s quite a popular way of preparation in most South East Asian countries as they have both the Chinese and Indian influence, spring roll pastry from the Chinese and the fillings from the Indians, it just makes sense doing it this way, don’t you think?
large spring roll wrappers, cut into 3 rectangle pieces
oil for deep-frying
Steam potatoes for 15 minutes or until cooked, let it cool then remove the skin.
Place in a large bowl then mash the potatoes with a fork, leave some chunks for texture.
In a small bowl, place the green peas then lightly mash it with a fork.
In a pan add ghee then sauté the shallots until soft. Add the potatoes, green peas, curry powder, chilli powder, brown sugar and salt. Cook while mixing and distribute the spices evenly. Remove from heat then let it cool.
Prepare your spring roll wrappers, place a tablespoon of the filling and place it on the edge of the rectangle, fold and form into triangle up to the other side of the wrapper. Seal the seam then do it with the rest of the remaining filling.
Deep fry samosas in a 180C preheated oil until golden brown. Remove from the fryer, drain and transfer to a paper towel lined plate. Serve with sweet chilli sauce.