Recipe - Indian Samosas Easier

2 tablespoon Oil, vegetable
1 Onion;finely chopped
1 tablespoon Ginger root;fresh, chopped
1 Garlic clove; finely chopped
1 tablespoon Curry powder
1 One half teaspoon salt
One fourth cup water
1 One half cup Peas; frozen
4 Potatoes;cooked and minced
One fourth cup Coriander; chopped fresh
24 Spring Roll wrappers or
Egg roll wrapper
1 Egg; lightly beaten
Vegetable oil for frying

This recipe uses either spring roll wrapper or Egg roll wrappers to save
time rahter the traditional pastry. They may be found in any Chinese store
or in many groceries. These made be made ahead of time and frozen.

Heat 2 Tbsp of oil in deep skillet. Add onions, ginger & garlic. Cook few
minutes without browning. Add curry and salt. Cook 30 to 60 seconds. Add
water, peas and potatoes. Heat mixture thoroughly; combine well. Add
coriander but do not cook. Cool completely. Separate wrappers individually.
If difficult to separate, unwrap package and cover with a damp cloth. After
a few minutes, top wrapper can be removed. Place tablespoonful of filling
on wrapper. Brush edges with egg and fold over filling into a triangular
shape. Place on baking sheet lined with a clean tea towel. Separate second
wrapper and repeat. Unused wrapper can be refrozen if wrapped well. Heat 1
inch of oil in deep skillet. Cook in batches few minutes on each side until
golden and crisp. Drain on a rack or paper towels. Serve with chutney as a
dip if you wish. MAKES: approx 24

Source: Marion Kane, The Toronto Star

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini