Buttery and flaky...how can you not love samosas? And you can pretend they're healthy since you fill them with vegetables.
time: 1 1/2 hours
servings: 45 samosas
- 3-6 Tbsp vegetable oil
- 1/4 tsp ground mustard
- 1/2 small onion
- 1 1/2 pounds potatoes, peeled and finely chopped
- 1 tsp ginger, chopped
- 1 tsp minced garlic
- 1/3 cup peas
- 1 Tbsp coriander
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp salt
- 1/4 tsp chili powder
- 1/4 cup chopped cilantro
- 1 package phyllo dough
- 3/4 cup butter, melted
- Preheat oven to 400 degrees.
- Heat vegetable oil over medium heat in large skillet.
- Add onion, potatoes, garlic, and ginger. Saute until potatoes are tender. You may need to add more oil as they cook as the potatoes release starch.
- Add peas, spices, and cilantro. Cook for 2 more minutes. Remove from heat.
- Unroll thawed phyllo dough. Remove one sheet and cover remaining sheets with a damp towel.
- Lay sheet out on dry work surface. Brush with butter. Fold into thirds, like a business letter. Brush with butter again.
- Scoop 1 Tbsp of vegetable filling onto bottom of folded phyllo sheet. Fold upwards in triangles, pulling one bottom corner to the opposite edge, enclosing the filling. Continue folding in triangles until sheet is fully folded.
- Place finished samosa onto baking sheet. Cover with a damp towel.
- Repeat steps 6-8 until all phyllo sheets are used.
- Brush all samosas with butter before baking.
- Bake for 20-25 minutes until golden and crisp, flipping the samosas after 10 minutes.
We use this product for any recipe that calls for fresh ginger - it's amazing.
The phyllo dough was much easier to work with than we expected - though it does help to have two people. This is another good recipe to make with a friend (or two!). This is the first round of buttering the whole sheet.
Folding in thirds
Finish folding, add more butter
Add filling and begin to fold
Fold up from the bottom corner, encasing the filling and folding the triangles one over another
Keep folding until the entire sheet is used and tuck the last bit underneath
Butter them all again before baking (so much butter!)