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Homemade Samosas


  • 1 cup of Butternut squash cubed

  • 1 cup Cauliflower flourettes

  • ¼ cup frozen Edamame

  • Wonton wrappers

  • ½ tbsp. Minced Garlic

  • 1 tsp Curry spice

  • 2 tbsp Knorr Indian broth bouillon

  • 1 tsp garlic plus


  1. Boil up the squash and cauliflower until soft, strain off and then put the squash and cauliflower back in the pot and mash until chunky.

  2. In a saute pan that has been sprayed with some nonstick spray add edamame and garlic and fry for a bit so it defrosts the edamame.

  3. Add the squash, cauliflower, bouillon, garlic plus and curry. Mix all together. Let this mixture cool a bit so you can handle it.

  4. Lay out 28 wonton wrappers. Take a small tbsp. of the mixture and put in the middle of a wonton wrapper.

  5. Using some water wet the edge of the wrappers and fold to form a pocket. Repeat for all 28. Put approximately 6 of the samosa (or however many will fit in the air fryer) and cook at 200 deg for 5 min.


  • 3 cucumbers peeled

  • ½ cup Greek yogurt

  • Lime juice

  • Pepper

Take the cucumbers and put them in a chopper to puree add the rest of the ingredients and mix them together.

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