Pea and Potato Samosas

Ingredients

• Water (2 tablespoons)
• Phyllo pastry sheets (12 sheets)
• Oil (2 tablespoons)
• Salt (to taste)
• Garam masala (1/2 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin seeds (1 teaspoon)
• Ginger (1 teaspoon, grated)
• Green chili (1, finely chopped)
• Onion (1 small, finely chopped)
• Peas (1 cup, boiled)
• Potatoes (3 medium, boiled and mashed)

Instructions

1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onion, green chili, and grated ginger. Saute until onions turn translucent.
3. Add coriander powder, turmeric powder, and garam masala. Mix well.
4. Add mashed potatoes and boiled peas. Mix everything together.
5. Season with salt and cook for 2-3 minutes. Remove from heat and let the filling cool.
6. Preheat the oven to 375°F (190°C).
7. Take one phyllo pastry sheet and brush it with water. Place another sheet on top and brush with water again.
8. Cut the double-layered sheets into 3 equal strips.
9. Place a spoonful of the potato and pea filling at one end of each strip.
10. Fold the strip diagonally to form a triangle, enclosing the filling. Continue folding until the end of the strip.
11. Repeat the process with the remaining pastry sheets and filling.
12. Place the samosas on a baking sheet lined with parchment paper.
13. Bake for 15-20 minutes, or until golden and crispy.
14. Serve hot with chutney or sauce of your choice.