Baked Potato Samosa

Plate of samosa ready to be baked / freeze (to consume later). Surprising the wrapping did not take very long. Once you get the hang of it its actually very fast.

Freshly baked samosa, look and taste as good as the fried ones, only healthier!

Ingredients

Ready made popiah skin
3 large potatoes, peeled and diced
1 cup mixed vegetables
Cumin powder
Curry powder
Chili flakes
Salt & Pepper
Juice from half a lemon
2 cloves garlic, minced
1 inch of ginger, minced

Method

1. Steam diced potatoes till its cooked. Mash half of the potatoes while hot and combined with the balance half.
2. Heat oil in frying pan. Fry garlic and ginger till fragrant. Add in curry and cumin  powder and fry till fragrant.
3. Add in mixed vegetables and potatoes, season to taste with salt, pepper and lemon juice. Dish up when potato filing is ready.
4. Divide popiah skin into 3 rectangular strips. Wrap potato filings into popiah skin and seal with water / egg wash.
5. Brush some oil onto the samosa and baked at 200C for 15-20min till crispy and golden brown.
6. Serve hot.