Crispy Baked Vegetable Samosas

Ingredients

Phyllo pastry sheets

1 package

Vegetable oil

4 tablespoons (divided)

Salt

to taste

Garam masala

1 teaspoon

Turmeric powder

1/2 teaspoon

Coriander powder

1 teaspoon

Cumin seeds

1 teaspoon

Fresh ginger, grated

1 tablespoon

Green chili, finely chopped

1 (adjust to taste)

Onion, finely chopped

1 medium

Carrots, grated

1 medium

Peas, fresh or frozen

1 cup

Potatoes, boiled and mashed

2 medium

Fresh cilantro, chopped

1/4 cup

Mint chutney

for serving

Sweet tamarind chutney

for serving

Instructions

1. In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
2. Add the finely chopped onion, green chili, and grated ginger to the pan. Sauté until the onions turn translucent, approximately 5 minutes.
3. Stir in the coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for another minute to release the spices' flavors.
4. Add the boiled and mashed potatoes, peas, and grated carrots to the pan. Mix everything together and cook for 2-3 minutes until heated through. Remove from heat and let the filling cool.
5. Preheat the oven to 375°F (190°C).
6. Take one phyllo pastry sheet and cut it into three equal strips.
7. Place a spoonful of the filling at one end of each strip. Fold the pastry strip diagonally to form a triangle, enclosing the filling.
8. Continue folding the strip in a triangular shape until the entire strip is used. Seal the edges with a little water if necessary.
9. Repeat the process with the remaining pastry sheets and filling.
10. Place the samosas on a baking sheet lined with parchment paper. Brush the tops with the remaining vegetable oil.
11. Bake for 15-20 minutes, or until golden and crispy.
12. Serve hot with mint chutney and sweet tamarind chutney for dipping.