I love potato, I love curry, what could be better than a combo of the two?
These delicious crispy Samosas are filled with purple potatoes, curry, ginger and garlic. These are not quick, but they are sure worth the time. A flavorful treat for your next potluck! I am not going to lie, theoretically these would be an appetizer, but I make them for dinner and they are awesome for the main dish. These are fabulous served with tsaziki sauce or soy sauce based glaze.
Allocate a lot of time to make these, maybe an hour and a half, sorry! You will need to steam the potatoes first to make the filling, then saute the steamed potatoes with the curry and seasonings in a skillet. The final steps are to make the dumplings by filling egg roll wrappers, then deep frying. I call this my thrice cooked dish. I have made these many times, so you can trust that the effort is truly worth it.
Start by getting your potatoes steaming. If you are short on time you can chop the potatoes up super small to make them cook faster. Otherwise chop up into 1-2″ chunks and toss into your steamer basket, steam for about 20-30 minutes, until the potatoes crumble easily when pressed with a fork. You can also boil your potatoes and strain, it really just a matter of preference.
Once your potatoes are steamed or boiled, get your biggest skillet out and set the heat to medium. Add 4 tablespoons of coconut oil and allow to heat. Add 3/4 cup of red curry paste to the coconut oil and combine. Add peas and garlic, salt, cumin and ginger. Now add the steamed potatoes to the seasonings and use a spatula to flip the potatoes in the pan. Once well combined cover and allow to cook for 3-4 minutes, stirring regularly.
Once the filling is completed you will need to get your fryer oil heated up. I use coconut oil for frying due to its high heat threshold so the oil does not scorch at high temperature. I prefer this over peanut oil and all other vegetable oils. Macadamia nut oil also has a high smoke point, but is a little difficult to find unless you live on an island. Get your fryer oil all heated up, I heat to 370°, wait until the oil is still, not bubbling. I toss in a little nib of egg roll wrapper to test the oil. It should sizzle, but not brown instantly.
Ok, take your egg roll wrappers out of the package and queue up the assembly area. I like to get everything arranged before I start. I work left to right so I place my potato curry filling on a trivet to my left, a cutting board to it’s right, with the wrappers above it that I can easily grab and a small bowl of water to seal the wrappers, and a cookie sheet at the end. Grab a wrapper and place it on the cutting board. Depending on the size of wrapper you got you may need to cut them in half diagonally to make the smaller (as is shown in my photos above). If you got the smaller wonton size you can skip this step. Place about 1-2 tablespoons of filling on the flap wrapper. Using a finger dipped in water, wet the edges where the wrapper will meet when folded. Fold the wrapper in half so that it is aligned on the edges. Using a fork, crimp the edges to seal the filling into the dumpling. Set the completed samosa on the cookie sheet. (you can line the cookie sheet with wax paper or parchment to keep the dumplings from sticking to the pan). Repeat until you are our of wrappers or our of filling. Makes approximately 20 samosas.
Next up, fryer time! You do not have to have a deep fryer to do this. I use an electric skillet for these and it works great. I use tongs rather than a fryer spatula, but it is a matter of choice. Drop 1 samosa into the hot oil as a test. Once you have determined that the temperature is correct you can cook several at a time, depending on the size of your fryer. The samosa should bubble immediately. It should take 30-45 second per size. It is ready to flip when the wonton turns to a lovely golden brown. Flip and repeat until both sides are golden. Pull from the oil and place on a wire rack or plate lined with paper towels. Repeat until all are cooked and serve immediately.
The only down time you have during this process is while the potatoes are steaming so you can use this time to prepare a sauce to serve with it. Hope you love this recipe. Let me know how it goes for you!!
Purple Potato Curry Samosas
- 1 Egg roll wrappers 1 package, approx 18
- 6 Medium Potatoes I used Purple Sweet Potatoes
- 3/4 cup Red Curry Paste
- 4 Tbsp Coconut Oil
- 1 Onion finely chopped
- 1 cup Green peas
- 3 Tbsp Ginger chopped
- 3 Tbsp Garlic minced
- 1.5 Tbsp Salt
- 1 tsp Cumin ground
- Coconut Oil for frying
- Set steamer pot with water on stove top on high. Peel and chop potatoes and steam for 15 minutes until soft.
- Heat 4 tablespoons coconut oil in in a large skillet over medium heat and saute garlic and ginger until golden and fragrant. Add in curry paste, salt and cumin and blend. Add in peas and coat well in the seasoning blend.
- Add potatoes to the peas and mix until thoroughly blended using a spatula.
- Reduce heat to low and allow to cook for 3-4 minutes, stirring regularly.
- Remove from heat and prepare to assemble.
- To assemble take square eggroll wrappers and cut into half diagonally.
- Add 1.5-2 Tbsp potato filling to one corner of the triangle.
- Fold unfilled corner over filled corner to enclose. Using a fork dipped in water crimp seams.
- Deep fry at 370 degrees in coconut oil until golden brown. Place on paper towel to soak up excess oil.
- Repeat until all samosas are cooked.
- Serve with your favorite sauce.
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