Fijian Samosas
Experience the delicious taste of Fijian samosas with this easy recipe, featuring a flavorful potato and vegetable filling and a quick hack using pre-made paratha wraps. It’s perfect for appetizers or a savory snack. Discover more of Ronica’s delicious recipes on Instagram at @mymanabites
Tasty Team
Total Time
52 minutes
52 min
Prep Time
20 minutes
20 min
Cook Time
32 minutes
32 min
Total Time
52 minutes
52 min
Prep Time
20 minutes
20 min
Cook Time
32 minutes
32 min
Ingredients
for 16 samosas
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon cumin seeds
- ⅓ cup finely chopped onion
- 1 tablespoon minced fresh ginger
- 6 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon curry powder
- 1 teaspoon garam masala
- 2 large red potatoes, chopped (about 2 cups)
- 2 tablespoons water
- 1 cup frozen peas and carrots, thawed
- 2 tablespoons chopped fresh cilantro
- 8 pre-made parathas
- vegetable oil, for frying
- tamarind sauce, for serving
- mint chutney, for serving
Preparation
- Prepare the filling: Heat the olive oil in a large saucepan over medium heat. Add the cumin seeds, onion, ginger, and garlic. Cook for 1-2 minutes, or until the onion is translucent.
- Stir in ground cumin, coriander, turmeric, red pepper, kosher salt, curry powder, and garam masala. Cook for about 1 minute. Add the potatoes and water. Cover and cook on medium-low heat, stirring occasionally, until potatoes are soft, about 10 minutes.
- Add the peas and carrots and cook for an additional 2 minutes. Remove from heat, stir in chopped cilantro, and let the filling cool.
- Assemble the samosas: Cut each paratha in half. Moisten the straight edge of one half with a little water to help it stick together. Fold the straight edge over to form a cone, pressing the edges to seal.
- Fill the cone with 1-2 tablespoons of the potato filling. Apply water around the open edge of the cone and press together to seal, forming a filled triangle. Repeat with remaining dough and filling.
- Fry the samosas: Heat vegetable oil in a deep saucepan over medium heat to 325°F (163°C). Fry 4 samosas per batch, until golden brown, about 8 minutes per batch. Remove and drain on a paper towel.
- Serve hot with tamarind sauce or mint chutney for dipping.
- Enjoy!
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