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Crispy Vegetable Samosas
Savor the delightful crunch of these crispy vegetable samosas, a beloved Indian snack that perfectly balances savory spices and fresh vegetables. Encased in flaky phyllo pastry, these little pockets of joy are not just a treat for the palate but also a feast for the eyes. Originating from the Middle East and made popular in South Asia, samosas are often enjoyed during festivals, celebrations, or simply as a comforting snack with a cup of tea. Serve them hot with a tangy mint chutney or spicy tamarind sauce for an irresistible experience!
Ingredients
- Water
- as needed (for brushing)
- Phyllo pastry sheets
- 1 package, thawed
- Oil
- for brushing and frying
- Salt
- to taste
- Garam masala
- 1 teaspoon
- Turmeric powder
- 1/2 teaspoon
- Coriander powder
- 1 teaspoon
- Cumin seeds
- 1 teaspoon
- Fresh ginger
- 1 inch, grated
- Green chili
- 1, finely chopped (adjust for heat)
- Onion
- 1 medium, finely chopped
- Carrots
- 1 medium, grated
- Peas
- 1/2 cup, boiled
- Potatoes
- 2 medium, boiled and mashed
Instructions
- In a pan, heat 2 tablespoons of oil over medium heat and add the cumin seeds. Let them splutter, releasing their flavor.
- Add the chopped onion, green chili, and grated ginger. Sauté until the onions turn translucent, about 3-4 minutes.
- Stir in the coriander powder, turmeric powder, and garam masala. Mix well to combine the spices with the onion mixture.
- Add the boiled and mashed potatoes, boiled peas, and grated carrots. Mix everything together, ensuring the vegetables are well coated with the spices.
- Season with salt to taste and cook for an additional 2-3 minutes. Remove from heat and let the filling cool completely.
- Preheat the oven to 375°F (190°C).
- Take one phyllo pastry sheet and cut it into 3 equal strips. Keep the remaining sheets covered to prevent drying out.
- Take one strip and brush it lightly with water. Place a spoonful of the vegetable filling at one end of the strip.
- Fold the strip diagonally to form a triangle, enclosing the filling. Continue folding the triangle shape until you reach the end of the strip.
- Repeat the process with the remaining strips and filling.
- Place the samosas on a baking sheet lined with parchment paper. Brush them with oil for a golden finish.
- Bake for 15-20 minutes, or until they are golden brown and crispy.
- Serve hot with mint chutney or tamarind sauce for dipping.
Tips
- For an extra kick, add some garam masala or chili powder to the filling.
- You can substitute the vegetables with your favorites, such as bell peppers or corn.
- If you prefer frying, heat oil in a deep pan and fry the samosas until golden brown.
Dietary Information
Servings: 12 Dish Type: Appetizer Prep Time: 30 minutes Cook Time: 20 minutes Calories: 150 Fat: 8g Carbs: 18g Protein: 3g Sodium: 300mg Sugar: 2g
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