Vegetable 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)
• Carrots (1/2 cup, finely chopped and boiled)
• Peas (1/2 cup, boiled)
• Potatoes (2 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, and garam masala. Mix well.
4. Add boiled and mashed potatoes, boiled peas, and chopped carrots. 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 cut it into 3 equal strips.
8. Take one strip and brush it with water. Place a spoonful of the vegetable filling at one end of the strip.
9. Fold the strip diagonally to form a triangle, enclosing the filling. Continue folding until the end of the strip.
10. Repeat the process with the remaining strips and filling.
11. Place the samosas on a baking sheet lined with parchment paper.
12. Brush the samosas with oil and bake for 15-20 minutes, or until golden and crispy.
13. Serve hot with chutney or sauce of your choice.