For foodies out there, picture the perfect samosa. Golden-brown, shattering to the touch, flaky with its fragrant potato-and-pea filling steaming in the air. It’s a sensory masterpiece.
Yet, ask any Indian food fan, and they will tell you the same thing, sourcing out ingredients for Indian-inspired food can sometimes be a challenge.
Fortunately with Maggi, it is one step easier, simpler, and convenient to make even in your own home kitchens!
In this recipe, using a touch of Pinoy’s resourcefulness, the classic Indian samosa is made using a Filipino classic lumpia wrapper, paired with a Filipino style tomato chutney.
INGREDIENTS
Set A: Samosa Filling
- 1 tbsp oil
- 1 red onion, minced
- 3 cloves garlic, minced
- 1 small ginger, grated
- 2 medium potatoes, chopped
- 1 large carrots, chopped
- ¼ cup green peas
- 1 tbsp curry powder
- ½ tbsp chili flakes
- 1 sachet maggi magic sarap
- Salt and pepper to taste
- 1 bunch cilantro, chopped
Set B: Tomato Chutney
- 1 tbsp oil
- 2 tomatoes, cut in half
- 5 cloves garlic, minced
- 1 tbsp maggi sinigang mix
- 1 tbsp sugar
- 1 tsp salt
- 1 cloves garlic, sliced
Set C: Samosa Wrapper
- 1 pack of large lumpia wrappers
- Slurry(cornstarch & water mixture)
Set D: Frying
- Oil for deep frying
PROCEDURE
A. Prepare the Samosa Filling
In boiling water, cook the potatoes until soft for about 10–15 minutes. Slightly chop the potatoes and carrots, set aside.
Heat the pan on medium heat. Sauté onion, garlic, ginger and veggies such as chopped potato, carrots and green peas saute well then add curry powder, chili flakes, seasoning, sugar, salt and pepper to taste and mix well before adding the chopped cilantro, let it cool and set aside.
B. Prepare the Tomato Chutney
Heat a pan on medium heat and sear the tomatoes (flesh-side first) flip until cooked then remove the skin. In a bowl, dissolve sinigang mix seasoning, sugar and salt in water. Add the garlic and saute it with tomatoes then add sinigang mixture until jam-like consistency. Set aside.
C . Shape the Samosa
Hold the lumpia wrapper in half, add the samosa filling the shape into triangles. Use slurry to seal the wrapper.
C. Fry the Samosa
Deep-fry the samosa for 3–5 minutes, or until golden brown. Turn off the heat. Set aside.
E. Serve
Serve the crispy samosa with the tomato chutney and enjoy.
Why is this recipe a good choice?
This recipe is a creative and affordable way to enjoy samosa, using simple ingredients while adding a unique Filipino twist through the flavor of Maggi Sinigang Mix.
Simpol Cooking Notes:
- Boil the potatoes and carrots first to soften them, making them easier to saute and prepare for the filing.
- Cook the onions until golden brown to enhance their flavor and allow them to caramelize.
- Add the curry powder while sauteing the vegetables so its flavor is evenly distributed and fully developed during cooking.
- Removing the tomato skin improves the flavor and texture of the chutney.
- Use a slurry to seal the samosa securely and prevent the filling from leaking during the frying.
With MAGGI, leveling up any dish is possible. A little goes a long way, in taste, flavor, and experience.
Click here to watch the full recipe video!
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