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Veggie Samosas

Recipe from: Rickshaw Stop

Get a taste of Pakistan from the Rickshaw Stop in San Antonio, Texas where locals are going crazy for their Boti Tikka Chicken kabob.

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2 large potatoes, peeled & mashed
1/4 cup yellow onion, chopped
1 green onion, chopped
1/4 cup green bell pepper, chopped
1 teaspoon red pepper, crushed
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds, crushed
1/2 teaspoon garlic powder
1/4 teaspoon cumin seeds, crushed and roasted
1/2 teaspoon salt to taste
1/2 teaspoon hot Thai chilies, finely chopped (optional)

Combine all ingredients and mix well. Set aside.

2 tablespoons flour
3-4 tablespoons water

Mix ingredients together until it forms a thick paste.

2-3 sheets square egg roll wrappers
Samosa Filling (above)
Samosa Paste (above)
2-3 cups vegetable/canola oil for frying

Cut each egg roll wrapper into 3-inch wide strips.

For each samosa, place 2 heaping teaspoons of the stuffing on one edge of the 3-inch strip. Fold the wrapper to make a triangle, holding the stuffing in carefully. Using your index finger, apply the flour mixture to the edges of the wrapper & fold wrapper back onto itself (still making a triangle.) Press edges of wrapper to seal. Continue folding the samosa until completely wrapped--seal the final fold with more paste. (Final fold should be in the middle of the backside of the samosa.)

Heat oil over medium-high heat, about 350 degrees, in a wok. Add samosas carefully to the hot oil and fry on both sides until golden brown. Remove and drain well.

Serve immediately or freeze to enjoy later.

Yield: 8 to 10 samosas.