These Crispy Rice Paper Samosas Are So Tasty and Surprisingl

• khẩu phần: Recipe: (makes 8-10 samo
• tổng thời gian: 29 minutes

Nguyên liệu

1 medium-large potato (around 225g), peeled & chopped

1 tbsp olive oil (plus more for baking)

1 tsp cumin seeds

1 tsp grated ginger

2 garlic cloves, minced

1/2 a small onion, finely diced

1/4 tsp turmeric

1/2 tsp chilli powder

1/2 tsp coriander powder

1 tsp curry powder

salt to taste

200g firm tofu

2/3 cup peas

8-10 rice paper sheets

For the yoghurt dip:

1/3 cup yoghurt

Handful of coriander

Juice from 1/2 lemon

Pinch of salt

1 small garlic clove

Hướng dẫn

Start by adding the potatoes to a pot of salted water. Bring to a boil and then simmer until fork tender.

Preheat the oven to 200c and line a baking tray.

Heat the oil in a non-stick pan on medium heat. Add the cumin seeds and toast for around 2 min. Next, add the ginger and garlic for 1-2 more min, before adding the onion, and cooking until softened (3-4 min). Add in the remaining spices and mix to fully coat. Crumble in the tofu with your hands and cook for around 4 min to reduce the water content. Add the cooked potatoes and mash lightly. Add the peas and mix through for a couple more min before turning off the heat. Season with salt and pepper to taste.

Wet a rice paper sheet by running underwater for about 10 seconds. Put it onto a clean surface and allow for it to soften (enough to fold it). Fold both sides over so that the sides are straight and add a heaped tablespoon of the mixture. Fold into triangle shapes (see video). Repeat until you have no filling remaining.

Add the samosas onto a baking tray and brush all over with olive oil.

Bake in the oven for 20 min, flipping halfway through.

While they are cooking, blend the yoghurt dip ingredients together in a small blender until smooth.

Serve warm with the dip.