Mixed Vegetables Samosa
- 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
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.
Yield: 4-6 servings
Prep Time: 25 minutes
Cooking Time: 10-15 minutes