So, I’ve written about samosas before, and how I have good memories of making and eating samosas from my time at Jubilee. A few weeks ago, SpaBettie wrote about making samosas and it inspired me to make a healthier version for myself.
Among the refugees, it seemed like samosas was the go-to dish for impressing guests or entertaining (I was impressed and entertained.) My version doesn’t compare to the ones my friends and students made, but it is definitely inspired by them and their Burmese-style samosas.
Samosas are a popular snack throughout South Asia and parts of the Middle East, and every country has different fillings. In general, they are deep fried pastries filled with vegetables or meat. I prefer to make mine with just vegetables, but feel free to experiment with different fillings.
Karenni-inspired baked vegetarian samosas
Ingredients (makes about 50 wonton-sized samosas)
1 medium potato
1 small white onion
1 tbs chopped garlic
2 cups chopped cabbage
6 cauliflower flourets
1 Tbs turmeric
1/2 tsp cumin
1 tsp garlic salt
50 wonton wrappers (this is what I could find without going to the Asian grocery store. I can’t figure out the name of the wrappers my students used, but they were long and rectangular. They were more like spring roll/rice paper wrappers. You stuff and roll them “burrito-style.”)
Boil potatoes and cauliflower in medium sauce pan with water just covering the mixture.
Saute garlic, onion and cabbage in olive oil until soft in a large pan. Add turmeric, garlic salt and cumin to cabbage mixture.
Pour potatoes, cauliflower and water into cabbage mixture and cook until potatoes, cauliflower and cabbage are all soft.
Add heaping teaspoon of the mixture into open wonton wrapper. Wet edges with water and fold into triangle shape.
Spray with olive oil spray, or coat lightly with olive oil.
Bake at 350* for 7 minutes, then turn over and cook for 3 more minutes or until both sides are golden brown.
Serve with chili sauce.