20 pcs Springroll Wrappers Subtitutes: Philopastry
4 tbs. Vegetable oil
3 pcs Potatoes Boil and mashed
2 gloves Garlic finely chopped
1 pcs Onion finely chopped
75 gr Green peas Drain
50 gr Sweet Corn Drain
1 tsp. Coriander powder
1/2 tbs. Pepper
1 tsp. Cumin powder
1 pcs Red onion finely chopped
2 pcs Green chilies finely chopped
2 tbs. Coriander leaves finely chopped
2 tbs. Mint leaves finely chopped
1 pcs Lemon juice
Vegetable oil For deep frying
1 Egg for sealing
In a wok, over medium heat, place four spoons of vegetable oil. Add garlic and stir fry until golden. Add onion, the potatoes, peas, sweetcorn, coriander powder, cumin powder, fresh coriander leaves , green chili, mint leaves, lemon juice, salt and pepper mix together until well blended. Taste and add more lemon juice and salt if necessary.. Remove from the heat and place into a bowl to cool.
Using one strip of Philopastry or spring rolls wrappers at a time, place 1 tbs. of the filling mixture at one end. Diagonally fold up the pastry to form an enclosed triangle. Moisten the end of the strip with white egg, press lightly to secure.
Heat the oil in the large sauce pan. Fry the samosas in small batches, turning frequently, until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Serve hot with chili sauce.