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Crispy Pea and Potato Samosas
Embark on a culinary journey with these irresistible crispy pea and potato samosas, a treasured snack that embodies the vibrant spirit of Indian street food. Each samosa is enveloped in a golden, flaky phyllo pastry that shatters delightfully at the first bite, revealing a savory filling of tender peas and creamy potatoes, perfectly spiced with aromatic herbs and spices. Traditionally enjoyed during festivals and gatherings, these samosas are not just food; they are a celebration of flavor and culture, perfect as an appetizer or alongside a delightful cup of chai.
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
- In a large skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter for a few seconds.
- Add the chopped onion, green chili, and grated ginger. Sauté until the onions turn translucent, about 3-4 minutes.
- Sprinkle in the coriander powder, turmeric powder, and garam masala. Mix well and cook for an additional minute until fragrant.
- 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.
- Preheat your oven to 375°F (190°C).
- Take one phyllo pastry sheet and brush it lightly with water. Layer another sheet on top and brush with water again for added crispiness.
- Cut the double-layered sheets into 3 equal strips (about 3 inches wide).
- At one end of each strip, place a spoonful of the cooled potato and pea filling.
- 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.
- Place the samosas on a baking sheet lined with parchment paper. Brush the tops lightly with vegetable oil for extra crispiness.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
- Serve hot with mint chutney or your favorite sauce.
Tips
- For an extra kick, you can add finely chopped green bell peppers or a teaspoon of red chili powder to the filling.
- If you prefer a meatier version, try adding cooked ground chicken or lamb to the filling mixture.
- Make sure to keep the phyllo pastry sheets covered with a damp cloth while working to prevent them from drying out.
Dietary Information
Servings: 10 Dish Type: Appetizer Prep Time: 30 minutes Cook Time: 20 minutes Calories: 180 Fat: 10g Carbs: 20g Protein: 3g Sodium: 250mg Sugar: 1g
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