This week, Chef Andrew and students made see-through samosas! These are a great Indian-inspired treat to make using rice paper instead of a homemade dough or puff pastry.

See-Through Samosas
Makes 16

1 tablespoon butter, ghee, or coconut oil, plus more for brushing and greasing
½ tablespoon mustard seeds
1 medium onion, finely diced
2 cloves garlic, minced
1 teaspoon minced ginger
½ teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon salt
3 medium carrots, finely diced
1½ cups green peas (preferably frozen and thawed)
1 15-ounce can chickpeas, drained, rinsed, and dried
2 cups firmly packed baby spinach
8 round rice paper wrappers, for rolls 

In a large skillet over medium heat, melt the butter, ghee, or coconut oil. Add the mustard seeds. Listen closely: when they start to POP!, add the onion, garlic, ginger, turmeric, cumin, and salt. Sauté until soft, about 3 minutes, then add the carrots. Cook for another 5 minutes, then add the peas and chickpeas, sautéing for a minute more. Remove from the heat, and stir in the spinach.

Dip the rice paper wrappers, one at a time, in a water bath. Cut each wrapper in half with a sharp knife––the educator should do this part. Take one half, and put a generous scoop of filling inside. Fold the bottom corner a third of the way up the round side of the wrapper, followed by the top corner to meet the base of the fold you just made. This will create a triangle. Fold up the round edge to seal the samosa, then flip it over. Repeat with remaining wrapper halves and filling. Place on baking sheet and brush the tops with a little extra melted butter, ghee, or coconut oil.

Bake for 10 minutes, then flip and cook on the other side until golden brown and crisp, about another 10 minutes.

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