Mini Samosas


Preparation info

  • Servings:


    small samosas
    • Difficulty


    • Ready in

      50 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

If you’re ever stuck for ways to jazz up leftovers, it’s probably a good bet that wrapping them in eggroll wrappers and frying them will make for good eats.

While lentils are a standard filling for samosas, potatoes are equally delicious. If you happen to have some leftover potatoes handy, toss them in with the mix!


  • 1-2 Serrano or bird chiles, seeded and minced
  • 3 scallions, minced
  • ¼ cup minced fresh mint
  • ¼ cup minced fresh cilantro
  • 3 cups cooked lentils
  • Pinch of salt
  • 15 eggroll wrappers
  • 1 quart oil for frying


    1. Remove seeds from chiles and dice them finely. Add scallions, mint, and cilantro to the peppers. Add lentils to the mix and season with a pinch of salt.
    2. Working with one eggroll wrapper at a time, slice it into thirds so you have long strips of wrapper.
    3. Take one of the strips and fold the bottom corner up to form a triangle. Fold that triangle up to form a small pouch with the wrapper. Carefully pick up the wrapper so the pouch stays formed and stuff in about 2 tablespoons of lentil filling.
    4. After the wrapper is filled, continue rolling the triangle up. For the last fold, rub some cold water on the wrapper so the last fold sticks well and seals the samosa.
    5. Repeat with all the wrappers. You should be able to get at least forty small samosas.
    6. Add oil to a large, heavy pot and heat to 350°F. Use a deep-fry thermometer to make sure your oil is the right temperature.
    7. Fry samosas until they are a deep golden brown, about 5 minutes. Work in batches depending on the size of your pot, and make sure your oil heats up again between batches.
    8. When the samosas come out of the fryer, let them drain on a paper towel for a minute or two.
    9. Serve samosas immediately with spicy mustard, soy sauce, and/or chili ketchup.