Samosas

Ingredients

• 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 medium, finely chopped)
• Carrots (1/2 cup, finely chopped and boiled)
• Peas (1/2 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. Sauté until onions turn translucent.
3. Add coriander powder, turmeric powder, garam masala, and salt. Mix well.
4. Add boiled mashed potatoes, peas, and chopped carrots. Mix everything together.
5. Cook for 2-3 minutes, then remove from heat and let the filling cool.
6. Preheat the oven to 375°F (190°C).
7. Take one phyllo pastry sheet and cut it into three equal strips.
8. Place a spoonful of the filling at one end of each strip.
9. Fold the pastry strip diagonally to form a triangle, enclosing the filling.
10. Continue folding the strip in a triangular shape until the entire strip is used.
11. Repeat the process with the remaining pastry sheets and filling.
12. Place the samosas on a baking sheet lined with parchment paper.
13. Brush the samosas with oil and bake for 15-20 minutes, or until golden and crispy.
14. Serve hot with chutney or ketchup.