2 small potatoes, peeled and diced (approximately 2 cups)
1 small carrot, peeled and diced (approximately ½ cup)
¼ cup water
2 teaspoons salt
½ cup frozen peas
4 tablespoons all-purpose flour
2 tablespoons water
Frozen spring roll wrappers, thawed
For the mint coriander chutney:
1 cup fresh coriander
½ cup fresh mint leaves
Juice of 1 lemon
3 Thai green chilies (add more or less to taste)
¼ of a large sweet white onion, chopped
1 big pinch of salt
Let's get Cooking...
Heat 2 tablespoons of oil in a pan on medium-high heat. Add cumin seeds and allow to crackle for 15 seconds until fragrant. Add onion and sauté until softened.
Add potatoes and carrots to pan, and stir to coat in oil. Add water and salt, and cover. Cook for 5 minutes. Most of the water should evaporate or be absorbed by the vegetables at this point.
Remove lid, add frozen peas, and cook for 1 minute, until warmed through. Remove mixture from heat and allow to cool.
Combine flour and water in a small bowl. Set aside.
Cut a single spring roll wrapper lengthwise into 3 even rectangles. Holding the bottom corner of the spring roll wrapper, fold upwards to create a cone. Add 1 tablespoon of potato filling to cone. Fold over to create a triangular package. Seal the edges with the flour/water mixture.
Heat 2 inches of oil in a pot to 350 degrees. Cook samosas for 4 to 5 minutes, until spring roll wrappers become crisp and golden brown.
Combine all chutney ingredients in a blender and blend until smooth. Serve samosas with mint coriander chutney and enjoy immediately.