Spring roll wrappers are great if you're in a hurry, or like me, just too lazy to make real pastry. The result is a delicious gluten-free samosa in a crispy golden pocket.
Spring roll wrappers are extremely thin and one is not enough to make a stable pastry case so I always use two wrappers per samosa. Anymore than that and the resulting case will probably be much too thick.
These wrappers, also known as rice paper pancakes, are almost always gluten-free, but read the label carefully.
Ingredients - Makes Eight Samosas
16 spring roll wrappers
3 lb potatoes - washed, peeled, cut into ¼ inch cubes and cooked
4 tablespoons vegetable oil
2 medium onions, finely chopped
Half teaspoon salt
1 teaspoon red chilli pepper
1 teaspoon freshly ground black pepper
2 cups frozen peas
2 tablespoons freshly grated ginger
2 small green chilli peppers - seeds removed and finely chopped
6 tablespoons fresh coriander, chopped
6 tablespoons cold water
2 teaspoons coriander seeds, roasted, ground finely
2 teaspoons garam masala - Make your own (see recipe below) or buy ready-mixed spices
2 teaspoons roasted cumin seeds, finely ground
4 tablespoons lemon juice
- Preheat oven to 375º F/190º C/Gas Mark 5
- Grease a large baking tray, or alternatively, line it with greased parchment paper. This makes it easier to remove the samosas once cooked.
- Roast cumin and coriander seeds in a heavy pan for about 30 seconds. Allow to cool and grind finely.
- Peel and finely chop the onion, saute until golden brown.
- Put the peas, ginger, green chilli, chilli powder, fresh coriander, salt and pepper in a saucepan with 3 tablespoons of water. Cook gently until peas are tender and add extra water if the mixture starts to dry out.
- Stir in the cooked potatoes, roasted coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes. Allow stuffing to cool while you prepare the spring roll wrappers.
- Fill a large plate or wide shallow bowl with warm water. Place each wrapper in the water and soak until soft and pliable, about 30 seconds. Gently slide onto a well greased baking tray, stacking in pairs.
- Divide the cool potato mixture equally between the wrappers, folding in the edges to make a pastry case.
- Place in a pre-heated oven and cook for approximately 25 minutes until golden brown.
Make Your Own Garam Marsala
Personally, I prefer to buy just one jar of ready mixed garam marsala, but you can make your own although it does mean buying several different types of spice.
The quanitities listed below will make about ¼ cup.
- 1 tablespoon of ground cumin
- 1 ½ teaspoons each of ground coriander, cardamom and black pepper
- 1 teaspoon ground cinnamon
- Half teaspoon each of ground cloves and nutmeg
Mix all the ingredients together and store in an airtight container in a cool, dry place.