Crispy Vegetable Samosas

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

1. In a pan, heat 2 tablespoons of oil over medium heat and add the cumin seeds. Let them splutter, releasing their flavor.
2. Add the chopped onion, green chili, and grated ginger. Sauté until the onions turn translucent, about 3-4 minutes.
3. Stir in the coriander powder, turmeric powder, and garam masala. Mix well to combine the spices with the onion mixture.
4. Add the boiled and mashed potatoes, boiled peas, and grated carrots. Mix everything together, ensuring the vegetables are well coated with the spices.
5. Season with salt to taste and cook for an additional 2-3 minutes. Remove from heat and let the filling cool completely.
6. Preheat the oven to 375°F (190°C).
7. Take one phyllo pastry sheet and cut it into 3 equal strips. Keep the remaining sheets covered to prevent drying out.
8. Take one strip and brush it lightly 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 the triangle shape until you reach 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. Brush them with oil for a golden finish.
12. Bake for 15-20 minutes, or until they are golden brown and crispy.
13. Serve hot with mint chutney or tamarind sauce for dipping.