Potato Samosas

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Ethnicity
 
Base Type
Vegetable  
Course
Appetizer  
Preparation Time
30-60 Minutes  
Difficulty
Intermediate  
Serving Size
Refresh / Double it
Comments
Muzghaan made for us and this is our remembered recipe  
Source
 
Source Description
 
Last Modified
2009-04-13  
User
Joyce McGuire



Ingredients
                
4 ea
for mashing Potato, baking

1 ea
Wonton Wrappers

1 ea
finely chopped, small onion, white

1 pn
to taste salt

1 pn
to taste pepper, black

1 ea
Frying oil


Directions
Peel and cook potatoes.   Mash, adding salt, pepper and onion.  (Muzhgaan would grate potatoes and onion together).  Taste and adjust seasonings if needed.

Cut wontons in half diagonally.  Spread potato filling over half leaving edges free to seal.  Moisten edges with water and seal well.

Deep fry carefully until golden brown.  Place on paper towel to cool.

(If you have any leftover wontons, deep fry and sprinkle with cinnamon sugar.  They taste like elephant ears.)

Can be eaten hot or cold, but we prefer them warm.

If some left over, reheat in oven to keep them crisp.