250g steamed potatoes
120g green peas steamed
120g up carrot steamed
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon garam masala powder
1 x chopped red onion
1cm ginger and 2 garlic clove crushed
2 tablespoon oil
24 medium size samosa skins/popiah skins
2 cups of vegetable oil for frying


1.In a pan, fry chopped onion and garlic and ginger paste until brown and add in cumin, coriander, garam masala powder and fry until fragrant.
2.Add in cooked vegetables, salt and pepper to taste. Leave aside to cool.
3.Once cool, add in a heap tablespoon of filling onto the popiah skins and fold into triangle.
4.In a pan add in vegetable oil and fry triangle samosas until brown.

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