I actually grew up eating this Indian specialty because every time I would visit my aunt in New York she would make them for me. I absolutely loved them and especially loved cooking them for my family upon my return back to Canada after a crazy busy, fun-filled week in New York City. These and very simple to make because I cheat – I use wonton wrappers instead of making the dough. BLASPHEMY! They are so easy to use and create a nice crispy home for the savory potato filling when cooked, so why go through the trouble of making my own dough? Since I’m cheating with the dough, I decided to give it a go and make my own plum sauce. It was so easy and I was not disappointed with the outcome. I love how the sweetness from the plum sauce balances out the curry spice from the samosas. These samosas are such a crowd pleaser and the perfect, unique addition to any party.

Ingredients for the samosas:

Yield: Makes 44-48 samosas

• 44-48 wonton wrappers
• 4 medium Idaho potatoes
• ¼ cup frozen peas
• ½ cup coconut milk + ¼ cup if needed
• ¾ tsp curry powder
• ¼ tsp garlic powder
• ¼ tsp turmeric
• ½ tsp onion powder
• ½ tsp salt (¼ tsp for potato filling, ¼ tsp for salted boiling potato water)
• pinch of pepper
• 2 tbsp water
• 1 egg white
• frying oil

Ingredients for the plum sauce:

Makes 3½ – 4 cups

• 6 plums (1½ pounds) – I used both red and black plums because I find the sweetness from the red balances out the tartness from the black plums, your choice of plums
• 1 cup water
• ¼ tsp chili flakes
• 3 garlic cloves, minced
• ½ white onion, chopped
• ½ of a lemon, juice and zest
• ⅓ cup sugar
• 1 tbsp ginger
• 1 tbsp soy sauce
• ½ tbsp + 1 tsp coconut oil
• 2 tsp cornstarch and 2 tsp water mixed together to make a slurry
• pinch of salt

Preparation:

Bring all ingredients for the plum sauce to a boil, except for the cornstarch slurry and salt. Reduce to a simmer and cook for 25 minutes, stirring every once in a while. Mix in slurry and cook for an additional 5 minutes. Blend with an immersion blender until it forms a unison sauce. Add a pinch of salt and stir with a spoon until thickened, about 2 minutes.

While the sauce is cooking, prepare the samosas by first peeling and chopping the potatoes into similar size pieces for even cooking. Boil the potatoes in a pot with ¼ tsp of salt until fork tender, about 7-8 minutes. Drain the potatoes and put them back in the pot. Add in ½ a cup of coconut milk, curry powder, garlic powder, turmeric, onion powder and mash with a potato masher of your choice. Mix in peas, salt and pepper. You want the consistency of the potato mixture to be a little thicker than you would like for a mashed potato and with a few lumps, as to not make the wonton wrapper too wet and keeping a bit of the integrity of the potato. If you think it needs a little more liquid, add in the leftover ¼ cup of coconut milk (I did).

Mix the egg white and water together in a small bowl. Put a ½ tablespoon size dollop of potato filling in the middle of each wonton wrapper. Using your fingers, wet the edges of the wrapper with the water and egg white and fold over, corner to corner, making a triangle and pressing down ensuring it is securely closed, so the filling doesn’t escape when frying. Heat enough oil to cover about ½ an inch around the bottom of a deep sauté pan. I like using this method and flipping the samosas halfway through but you could also heat a pot of oil to cover each samosa entirely, just be careful because the oil will be extremely hot. Place only enough samosas to fill the bottom of the sauté pan without overcrowding. Fry on each side for 1 – 1½ minutes. Once golden on each side, take out of the pan and place on paper towel to remove excess oil. Serve with delicious plum sauce and enjoy!