These little pockets of deliciousness are Indian inspired and perfect crispy appetizers for any occasion. They can also be easily customized to your veggie preferences, or whatever you happen to have in the fridge (or garden)!
What you’ll need:
Ingredients:
- 2 tbsp olive oil
- 1 tsp curry powder
- 1 tsp garam masala
- ¼ tsp smoked paprika
- 1 tsp cumin
- ½ tsp chili powder
- 1 medium white or Vidalia onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 2 medium golden potatoes, peeled and finely chopped
- 2 medium red bell peppers, chopped into a small dice
- 1-2 green or red chili peppers, chopped finely, seeds removed to temper spiciness if desired (sub chili flakes or eliminate altogether if desired)
- 1 tbsp fresh ginger, peeled and grated (sub ¼ tsp dried ground ginger)
- 1 tsp garlic powder
- 1 cup water
- 1 ½ edamame, fresh and prepared (sub green peas).
- 10-20 egg or spring roll wrappers (quantity dependant on the wrap size purchased)
- Vegetable oil for brushing
Optional: Dipping sauce made from mixing Seedsheet Carrot Chutney and plain yogurt.
Tools:
- Cutting board and knife
- Measuring spoons and cups
- Low stovetop pan with lid
- Spatula
- Olive Oil cooking spray
- Baking sheet
- Pastry brush
Instructions:
1. Prep and chop all vegetables (except edamame) and set aside.
2. Heat olive oil in a large nonstick skillet over medium heat. Stir in the curry powder, garam masala, paprika, cumin, and chili powder for 1-2 minutes, until fragrant.
3. Add all vegetables, except edamame, and raise heat to medium-high. Stir-fry for about 5 minutes.
4. Stir in ginger, garlic powder, and water. Cover the skillet and simmer for 10-15 minutes, stirring occasionally until at least half of the water is gone.
5. Stir in the edamame and cook for another 5 minutes, until they are heated through.
6. Remove the pan from the heat and spoon the filling into a bowl to cool.
7. While the filling comes to room temperature, move the racks of your oven to the center, preheat the oven to 375F, and spray baking sheets with nonstick cooking oil. Set up a filling station with the wraps, spoon, and a small dish of water.
8. Lay an individual wrap in front of you like a diamond, not a square. Spoon some of the vegetable filling mixture into the center of the wrap. Lightly dip a finger into the water dish and run along the top two edges of your wrap. Bring the bottom point up to meet the top point and pinch together the sides until sealed.
9. Gently place each filled wrap onto the baking sheet so none are touching. When all of the samosas are arranged on the baking sheet, lightly brush each with vegetable oil or alternatively, you can lightly spray each samosa with cooking spray. This will ensure that they brown and crisp nicely.
10. Place the sheets into the oven and bake for 8 minutes. Remove from the oven and flip, lightly brushing the other side with oil and baking again for about 6-8 minutes, or until nicely browned.
11. Serve immediately with dipping sauce and enjoy!!
You can grow your own carrots, edamame, hot and sweet peppers along with many other succulent veggies with your own Custom Seedsheet!
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