I am so excited (as usual) to share this recipe with you. While most Indian food is naturally gluten-free, there are a few favorites that are not. One such item is the well-known samosa.
While I do miss eating the occasional samosa, the main reason I am not FOMO about it is because I don’t do well with fried food. Somehow, the lack of fried food in my diet has made me prone to stomachaches when I do eat fried food! What a problem.
Disclaimer: I can’t take the credit for this idea. My mom and I share recipes with each other all the time, and I introduced her to the idea of making Asian-style spring rolls a few years ago. Recently, she turned it into an Indian-style dish, and of course, I followed in her footsteps. This is my take on it!
I did not intend for this to become a samosa makeover, but it tasted so much like a samosa, I couldn’t resist naming it as such!
Samosa Spring Roll
- 1 package of spring roll wrappers
- 3 medium potatoes, chopped
- 1 block of paneer, thawed and chopped
- 1/2 bag frozen peas
- 2 tablespoons olive oil
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 1 tsp turmeric
- 1/4 teaspoon black pepper
- 1 tablespoon garam masala
- 1/2 tsp salt (or more, to taste)