Samosas, traditional Indian pastries filled with vegetables, meat, or both, are typically made with homemade dough, then fried. Our samosas remain light and crisp because we enclose the filling in phyllo dough and then bake them. When processing the filling, pulse just until the ingredients are chopped so it retains its texture.
2 1/4 cups chopped peeled baking potato
1 1/2 cups chopped peeled carrot
1 1/2 tablespoons olive oil
2 cups finely chopped onion
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon crushed red pepper
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1 1/4 cups frozen green peas, thawed
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
16 (18 x 14–inch) sheets frozen phyllo dough, thawed
1 cup plain low-fat yogurt
1/3 cup chopped fresh mint
How to Make It
To prepare samosas, cook potato and carrot in boiling water 8 minutes or until tender; drain.
Heat oil in a wok or large skillet over medium heat. Add onion to pan; cook 10 minutes or until lightly browned, stirring frequently. Add ginger, garlic, and red pepper; cook 2 minutes, stirring frequently. Stir in cumin and next 5 ingredients (through turmeric); cook 15 seconds, stirring constantly. Add potato mixture, peas, cilantro, and juice, stirring well to combine; cool slightly. Place half of filling in a food processor; pulse until coarsely chopped. Spoon chopped filling into a bowl. Repeat procedure with remaining filling.
Preheat oven to 350°.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Fold phyllo sheet in half lengthwise to form an 18 x 7–inch rectangle. Spoon about 3 tablespoons filling onto bottom end of rectangle, leaving a 1-inch border. Fold left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of phyllo strip. Tuck edges under triangle; lightly coat seam with cooking spray. Place triangles, seam side down, 2 inches apart on baking sheets coated with cooking spray. Repeat procedure with remaining phyllo, cooking spray, and filling to form 16 samosas.
Bake at 350° for 13 minutes with 1 baking sheet on bottom rack and 1 baking sheet on second rack from the top. Rotate baking sheets; bake an additional 12 minutes or until samosas are lightly browned.
To prepare raita, combine yogurt and mint. Serve with samosas.
These were really good. I did use a bit more spice in the filling than called for, as I preferred it cumin flavored rather than just cumin scented. I also used puff pastry instead of filo to save time, and the results, I think, were superior to what they would have been had I used the filo. I think I'd try it with sweet potatoes instead of regular potatoes next time for a different taste. These made a nice accompaniment to the CL Vegetable & Chickpea Curry.
Very delicious, though time-consuming to make! I made them for a party, and people really liked them. I loved the flavor from the combination of spices, and the texture contrast of soft insides and crispy outsides.
Full of flavor! We folded the phyllo sheets in thirds instead of halves, to make them more of a finger-food appetizer. Instead of the raita, we served with store-bought tamarind-date chutney and mango chutney.
These were incredible! This time I used pillbury seemless dough because I couldn't find puff pastry or phylo. Bad grocery store....at any rate, they were a HIT. Everyone loved the dough. Yum yum yum. I did follow the recipe exactly as it was with the amount of spice, etc. Perfection!
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