Vegetable Samosas

So I’m in love with samosas.  There used to be this great place around where I live that sold the best samosas I’ve ever tasted.  Sadly they closed down, and now if I wanted samosas, I’d have to drive for 30-45 minutes for some mediocre samosas, so I don’t bother.  Instead, I thought “why can’t I just make them?” and make them I did.

I sort of cheated while making these.  I’ll admit, I didn’t make the dough from scratch.  I had some spring roll pastries that I thought needed using, so I used those.  Next time, I will for sure make the dough.

What you’ll need:

-5 medium-sized russet potatoes
-1 cup of 2% milk
-1 1/2 cups chopped carrots
-1 1/2 cups frozen peas
-2 tablespoons chipotle chili pepper
-1/2 tablespoon hot and spicy seasoning
-1/2 tablespoon roasted garlic and pepper seasoning
-Salt and pepper to taste
-Spring roll pastries

Directions:

    1.   Peel the potatoes and cut them in two.
    2.   Fill a large saucepan with water, and place the potatoes in the water.  Cover.  Bring to a boil, then turn the temperature down to low.
    3.   While potatoes are boiling, steam the peas and the carrots.
    4.   Drain the potatoes when a knife inserted cuts through the potatoes with ease.  Add milk and mash the potatoes with a masher.  Add the peas and carrots, mixing with a wooden spoon until evenly distributed.
    5.   Spoon a heaping scoop of the potato mixture onto a spring roll pastry and wrap in a triangle shape, making sure that no potato filling is visible.  Close the sides with a little water, lightly pressing the the sides of the spring roll pastry.
   6.   Fill a small saucepan halfway with vegetable oil, and fry each samosa until lightly browned.  Place on a plate lined with paper towels.