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1 tsp cumin seeds
1/2 tsp black mustard seeds
1/2 tsp fenugreek seeds
1/4 tsp fennel seeds
1/2 tsp chili powder
1 tbsp oil
2 cloves garlic, chopped
1 small onion, chopped
2 medium potatoes, (about 350g) peeled,
finely chopped
1/4 cup water
1 tbsp lemon juice
salt and pepper, to taste
25 spring roll wrappers
oil, for deep frying |
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Method :
Combine the
cumin, mustard, fenugreek and fennel seeds in a spice mill or mortar and
pestle. Mill or pound until roughly crushed then add the chili powder.
Heat the oil in a heavy-based pan; add the garlic and spices and cook for
2 minutes over low heat, stirring continuously. Add the chopped onion and
potato and cook for 2 minutes, stirring constantly. Add the water, cover
the pan and cook for 8 minutes, or until the potatoes have softened. Add
the lemon juice and season with salt and pepper. Set the mixture aside for
30 minutes to cool. Keeping the remainder covered and working with one
wrapper at a time, cut each spring roll wrapper in half and moisten the
edges with water.
Place 2 tsp of
filling at one end, leaving a small border. Fold the end of the wrapper
over to form a triangle and keep folding to form a triangular parcel.
Press the edges to seal and place on a baking tray. Repeat with the
remaining filling and wrappers. Heat 4-5cm oil in a deep pan, add the
parcels, in batches, and cook for 2-3 minutes or until golden brown. Drain
on paper towels. Serve with a cooling mixture of finely chopped cucumber
and plain yoghurt, if desired.
Makes about 50
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