After Thanksgiving, when I’m done with American flavors, these little snacks help reduce food waste while also giving me the Asian food I need after a big American meal. You can certainly make your own traditional samosa pastries for these, but I’m opting for the ease and convenience of wonton wrappers, which are available in most grocery stores. They are perfect on their own, but also great with chutney and sweet and sour sauces.
ingredients
yields 10 samosas
8 oz (1 cup) Leftover Mashed Potatoes or Sweet Potatoes
1 Tablespoons Oil
1/2 Teaspoon Coriander Seeds
1/2 Teaspoon Cumin Seeds
1/4 Teaspoon Ajwain Seeds, optional
1/4 Teaspoon Garam Masala
1/8-1/2 Teaspoon Chile Powder, to taste
2 Ounces (about a heaping 1/4 cup) Peas, frozen or leftover
.1 Ounce (about a tablespoon minced) Fresh Herbs, such as cilantro, chives, parsley, lemon balm, or mint, optional
18 Wonton Wrappers
deviations & tips
For a homemade and authentic samosa pastry, try this one from Manjula’s Kitchen.
Fresh herbs, even ones that aren’t traditionally Indian, can pair well with these. Chives, cilantro, parsley, lemon balm, and mint will all work great.
the method
In a small skillet or sauce pan, heat oil over medium. Add coriander seeds, cumin seeds, and ajwain seeds, if using. Fry until aromatic. Add peas, garam masala and chili and cook until peas are heated through. If leftover potatoes are chunky, use a potato masher or food processor to produce a more uniform shape. Add potatoes to pea mixture and blend well. Add any additional salt to taste if needed.
Layout about 18 wonton wrappers. Using an ounce scooper, divide the filling among the wrappers. Using your fingers, shape filling so that it’s oblong. Lightly brush edges with a little water and pick up a wonton with your hands. Fold into a triangle, use your fingers to gently distribute the filling, and press edges to seal. Transfer to tray to freeze or use right away.
To fry, heat about a quart of oil to 375F-400F. Fry for about a minute on each side.
Leftover Mashed Potato Samosa Wontons with Pineapple & Chili Sweet & Sour Sauce