Crispy Pea and Potato Samosas

Ingredients

• Water (as needed for brushing)
• Phyllo pastry sheets (10 sheets)
• Vegetable oil (1/4 cup, plus extra for brushing)
• Salt (to taste)
• Garam masala (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin seeds (1 teaspoon)
• Fresh ginger (1 tablespoon, grated)
• Green chili (1, finely chopped (adjust to taste))
• Onion (1 medium, finely chopped)
• Frozen peas (1 cup, thawed)
• Potatoes (2 medium, boiled and mashed)
• Mint chutney (for serving)

Instructions

1. In a large skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter for a few seconds.
2. Add the chopped onion, green chili, and grated ginger. Sauté until the onions turn translucent, about 3-4 minutes.
3. Sprinkle in the coriander powder, turmeric powder, and garam masala. Mix well and cook for an additional minute until fragrant.
4. Incorporate the mashed potatoes and thawed peas into the skillet. Mix everything together and season with salt. Cook for 2-3 minutes, then remove from heat and let the filling cool.
5. Preheat your oven to 375°F (190°C).
6. Take one phyllo pastry sheet and brush it lightly with water. Layer another sheet on top and brush with water again for added crispiness.
7. Cut the double-layered sheets into 3 equal strips (about 3 inches wide).
8. At one end of each strip, place a spoonful of the cooled potato and pea filling.
9. Fold the strip diagonally over the filling to form a triangle. Continue folding in a triangular shape until you reach the end of the strip, sealing the filling inside. Repeat with the remaining pastry sheets and filling.
10. Place the samosas on a baking sheet lined with parchment paper. Brush the tops lightly with vegetable oil for extra crispiness.
11. Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
12. Serve hot with mint chutney or your favorite sauce.