Rice Paper Samosas with Mint and Yogurt Sauce
Description
There is a perfect appetizer for everyone to enjoy!
Ingredients
Potato and Pea:
Mushroom and Spinach Filling:
For the Mint and Yogurt Sauce:
Other Ingredients:
Instructions
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Start by gathering all of your required ingredients.
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To make the potato filling. Add a drizzle of olive oil to the pan then add in the onion and sauté for 5 minutes until translucent. Add the curry spice and garlic and sauté for 2 minutes to bring the spices to life. Add in the potato, salt, and pepper and cook it all over a medium heat for 10 minutes or until the potato is soft. Use a fork to mash the potatoes then stir in the cooked peas and fresh cilantro and set aside to cool.
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In a clean pan heat the olive oil over a medium heat and add in the onion and diced mushrooms. Sauté for 8 – 10 minutes until the mushroom is browned. Add in the garlic, fennel seeds, paprika, garam masala, salt, pepper, and spinach, and cook for another 10 minutes until the spinach is completely wilted and the water has cooked away. Set aside to cool.
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Heat about an inch of vegetable oil in a small pan to about 325˚F.
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Arrange a bowl on your work surface, with the rice paper wraps close by, a bowl of warm water, the potato filling, and the mushroom filling.
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Dip a rice paper wrap into the bowl of warm water for a few seconds. It should feel pliable but not overly wet and fragile. Lay it onto a board and then heap a little of one of the fillings in the centre of the wrap. Try to make it a triangle shape.
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Fold each side over to form a triangle.
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Gently place the samosa into the heated oil and fry until it is bubbled and crispy on each side. Place on a paper towel to drain.
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Make the sauce by adding all of the sauce ingredients to a bowl and mixing them all together. If you prefer a creamier dip them place the ingredients into a blender and blend until smooth.
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Serve the samosas with the dipping sauce.
Note
🡆 Make sure the rice paper wraps are labelled gluten-free, as some may contain traces of gluten depending on the brand.
🡆 You can prepare the fillings in advance and store them in the refrigerator for up to 2 days. Assemble the samosas just before frying for best results.
