Recipe- Crispy And Flaky Schezwan Samosa

Schezwan Samosa are mouth watering appetizer with cripsy and flaky texture on the outside and delicious and spicy potato filling inside. I bet you cannot stop eating one. A perfect snack or side that can be served in game night, any gathering or party anytime of the year.

I have kept the filling very simple. You will only have to adjust the spiciness by increasing or decreasing the amount of sauce you add. Don’t worry if you do not know how to fold samosa. I have given detailed instruction as much as possible else you can simply even make simple triangle shape samosa and deep fry them.

Health Benefits of Spring Onion

- Aids in digestion
- Boosts immune system
- Controls blood sugar level
- Prevents cold
- Helps fight cancer
- Good for eye health
- Keeps bones strong
- Prevents stomach complications
- Anti aging
- Good for heart

Ingredients

20 Twin Dragon Asian Egg Roll Wrappers / Spring Roll Wrappers
2 cup Boiled and Mashed Potatoes
1/2 cup Frozen Green Peas
1/4 cup Cilantro / Coriander leaves chopped
1/4 cup Spring Onions / Green Onions chopped
2 tbsp Schezwan sauce
Salt to taste
Oil for frying
1 tbsp Corn Flour / All purpose flour

Method

* In a large bowl, add boiled and mashed potatoes, green peas, spring onions, cilantro, schezwan sauce, salt to taste and mix well. Keep this aside.

* In a small bowl, mix 1 tbsp of corn flour with 2 tbsp of water and keep this aside.

*Take a egg roll / spring roll wrapper and fold it over in half to form a rectangle.

* The fold it into a triangular pocket or any desired shape.

* Use cornstarch or all purpose flour slurry to seal the loose ends.

* Heat oil in pan on medium heat. Add a small piece of wrapper and check if it sizzles gently and comes up. This would be the right temperature.

* Fry small batches about 3 to 4 samosas on medium flame till they are cripsy and golden brown on both the sides. (About a minute and half on one side and flip and fry one more minute on other side and they should be done).

* Transfer this to paper towels to absorb any excess oil. Repeat the process for remaining samosas.

* Schezwan Samosa is now ready. Serve and enjoy.