Chef Roger Mooking's recipe pays homage to his trip to Bangladesh with Save the Children. These samosas were being made by children who were learning to cook as a vocational trade to improve their lot in life. They were filled with caramelized onions, potato, and spices.
The children made it all from scratch and the flavour was great, but what made it a special experience was hearing their story and seeing the way food can heal and empower people in their lives. It was a great reminder as to why Roger loves to do what he does every day.
1 Russet potato, peeled and diced
1 tsp Coriander seed
1 tsp Mustard seed
1 1/2 tsp Cumin seed
1 Onion, finely chopped
1-2 Cloves garlic, minced
1/2 tsp Curry powder
Salt & Pepper, to taste
Vegetable oil for frying
1 Tbsp All-purpose flour
1 Tbsp Water
7-8 Spring roll wrappers, sliced in half lengthwise
Starting in cold water, bring diced potato to a boil with 1 tsp each of coriander seed and mustard seed, plus 1 1/2 tsp cumin seed. Simmer until cooked through. Drain the potatoes once cooked and reserve, including the spices.
In a sauté pan over medium heat, sauté the onion, garlic and curry powder until the onions are softened. Add the cooked and drained potatoes to the sauté pan and combine. Season with salt and pepper to taste. Transfer to a bowl and allow to cool.
In a small bowl, add the water to the flour a little at a time and combine to make a smooth paste. More or less water may be needed to achieve the desired consistency. This paste will be used to seal the samosas before frying.
To prevent the wrappers from drying out while you work, keep the unused portions underneath a dampened kitchen towel. Before filling, slice the wrapper in half lengthwise and fold each samosa as demonstrated. Deep fry until golden brown. Drain on paper towels and allow to cool for 2 minutes before serving.