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

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Add the peas and carrots and cook for an additional 2 minutes. Remove from heat, stir in chopped cilantro, and let the filling cool.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Serve hot with tamarind sauce or mint chutney for dipping.

8. 8

   Enjoy!

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