Name: Mixed Vegetables Samosa
Ingredients: 2 tablespoons gee or cooking oil; 2-3 pieces garlic cloves (minced); 1 piece medium-sized onion (chopped); 100 grams firm tofu (crumbled); salt and ground black pepper to taste; 100 grams cabbage (finely shredded); ½ teaspoon each of these spices (cumin seeds (garam masala powder, cumin powder, chili); powder green cardamom); 2 tablespoons wonsoy (finely chopped); 2 tablespoons kinchay (finely chopped); 100 grams squash skinned (boiled & mashed); 100 grams carrots (skinned, boiled & mashed); 100 grams medium-sized potatoes (boiled, skinned & mashed); Lumpia wrapper (as needed); ½ cup tamarind paste (prepared or store-bought); ¼ cup brown sugar; ¾ teaspoon salt; ¼ teaspoon all-spice powder; 1 teaspoon red chili powder; ½ teaspoon cumin powder; 1 tablespoon butter

Mixed Vegetables Samosa

Ingredients

For Filling:

2 tablespoons gee or cooking oil
2-3 pieces garlic cloves minced
1 piece medium-sized onion chopped
100 grams firm tofu crumbled
salt and ground black pepper to taste
100 grams cabbage finely shredded
½ teaspoon each of these spices (cumin seeds garam masala powder, cumin powder, chili
powder green cardamom)
2 tablespoons wonsoy finely chopped
2 tablespoons kinchay finely chopped
100 grams squash skinned boiled & mashed
100 grams carrots skinned, boiled & mashed
100 grams medium-sized potatoes boiled, skinned & mashed
Lumpia wrapper as needed

Sauce:

½ cup tamarind paste prepared or store-bought
¼ cup brown sugar
¾ teaspoon salt
¼ teaspoon all-spice powder
1 teaspoon red chili powder
½ teaspoon cumin powder
1 tablespoon butter

Instructions

Heat the pan with oil then sautés garlic and onions until translucent and aromatic. Add the crumbled tofu. Continue stir-frying until tofu become slightly browned. Season with salt and ground black pepper.
Toss in the cabbage and green chilis and give a quick stir then add all the spices at once. Let it cook for 2 to 3 minutes at medium to high heat.
Add wonsoy and kinchay leaves, squash, carrots and potatoes. Stir until well mixed. Set aside the filling.
Get a piece of square lumpia wrapper and cut into vertical sheet (3-inch wide and 8.5 inches long). In a clean working surface, lay a sheet of cut lumpia wrapper in a vertical position and put a filling on one-side (bottom) portion of the wrapper then cover the filling with other side of wrapper creating a triangle shape. Continue folding up then seal the edges with little amount of water. Set aside.
Heat up sauce pot and bring all the ingredients for the sauce to a boil and continue cooking for 3-5 minutes then remove from heat. Cool and set aside.
In a hot oil, deep fry the samosas until golden brown. Strain or place fried samosas on paper towel to remove any excess oil.
Serve hot with spicy tamarind sauce.

Recipe Notes

Yield: 4-6 servings
Prep Time: 25 minutes
Cooking Time: 10-15 minutes

Recipes

Mixed Vegetables Samosa