Crispy rice paper samosa triangles

Ingredients

• 16 sheets round rice paper sheets
• 700 g Yukon Gold potatoes
• 1 piece yellow onion
• 150 g frozen peas
• 2 cloves fresh garlic
• 20 g fresh ginger
• 1 piece fresh green chili
• 0.5 bunches fresh cilantro
• 2 tbsp lemon juice
• 2 tsp cumin seeds
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1/2 tsp cayenne pepper
• 1 1/2 tsp fine salt
• 800 ml sunflower oil
• 180 g tamarind chutney

Method

1. Cook the potatoes whole or in large chunks in a pot of simmering salted water at 95 °C for 20 to 25 minutes, until a knife pierces them without resistance. Drain thoroughly, let the steam escape for 5 minutes, then mash coarsely: leave distinct chunks rather than making a smooth puree.
2. While the potatoes cool slightly, heat a thin layer of oil in a large skillet over medium heat (around 150 °C). Add the cumin seeds and let them sizzle for 45 to 60 seconds, until nutty and lightly darkened, without burning.
3. Add the finely sliced onion and saute over medium heat for 7 to 8 minutes, until translucent, lightly golden around the edges, and very tender.
4. Add the finely chopped garlic, ginger, and chili. Stir for 1 to 2 minutes until the raw aroma dissipates, then stir in the ground coriander, turmeric, garam masala, cayenne pepper, and salt, toasting for another 30 seconds.
5. Fold in the peas and mashed potatoes. Stir while pressing against the bottom of the skillet and cook over medium heat for 4 to 5 minutes, until the filling is very dry, matte, cohesive, and pulls away from the pan.
6. Off the heat, stir in the lemon juice and chopped cilantro. Let the filling cool for 20 minutes at room temperature until it no longer releases any steam.
7. Dip a sheet of rice paper for 5 to 8 seconds in a shallow dish of warm water (about 35 °C) to soften it without making it gummy. Lay it flat on a clean kitchen towel for 15 seconds so it becomes pliable yet sturdy.
8. Place a compact portion of filling near one edge of the sheet. Fold tightly into a triangle, edge over edge, pressing out air with each fold until the filling is completely sealed into a flat, taut, airtight triangle.
9. Set the triangles on a wire rack or lightly oiled parchment paper without letting them touch. Let them air-dry and rest for 15 minutes, until the surface is no longer sticky to the touch.
10. Heat the remaining sunflower oil in a deep pot over medium-high heat until it reaches precisely 175 °C on a thermometer (a small piece of rice paper dropped in should float to the surface instantly with a sizzle).
11. Fry the samosas in batches of 3 or 4 for 3 to 4 minutes, flipping halfway through, until evenly golden, blistered, and firm under a slotted spoon.
12. Drain on a wire rack and let rest for 3 minutes before serving, allowing the wrapper to fully crisp up and set.
13. Serve hot with tamarind chutney on the side for dipping right before eating.

Nutrition

Per serving

Energy

573.8 kcal

Protein

9.06 g

Carbohydrate

102.76 g

Fat

15.11 g

Fibre

9.59 g

Calcium

73.9 mg

Iron

4.49 mg

Magnesium

33.03 mg