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Samosas

Samosas

Real Simple JUNE 2004

  • Yield: Makes 4 servings

Ingredients

  • 2 tablespoons canola oil
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon peeled, minced fresh ginger
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon kosher salt, divided
  • 2 cups Yukon gold potatoes (about 1 pound) — cooked, peeled, and diced
  • 1/2 cup frozen green peas, thawed
  • 4 sheets phyllo dough

Preparation

Preheat oven to 400° F. Heat 1/2 tablespoon of the oil in a large nonstick skillet over medium heat, then add the cumin and mustard seeds. Cook for 1 minute or until the seeds begin to brown. Stir in the onion and sauté 3 to 4 minutes or until tender. Stir in the ginger, curry powder, and 1/2 teaspoon of the salt and cook about 45 seconds. Add the potatoes and mash lightly with a fork. Stir in the peas and the remaining salt and cook until the mixture is warmed through, 3 to 4 minutes. Remove from stove and cool slightly. Place 1 sheet of phyllo dough on a flat surface and brush with some of the remaining oil. Top with another sheet of phyllo and brush again with the oil. Cut the dough into 6 squares. Place 3 generous tablespoons of the potato mixture into the center of each square and flatten slightly with your fingers. Fold the dough over the potatoes as if you are wrapping a package; brush them with more oil and lay them seam-side down on a nonstick baking sheet. Repeat with the 5 remaining dough squares. Take another 2 sheets of phyllo and repeat the process to form 6 more packages. Bake for 10 to 12 minutes or until lightly browned. Serve immediately.

Nutritional Information

Amount per serving
  • Calcium: 21mg
  • Calories: 230
  • Calories from fat: 33%
  • Carbohydrate: 35g
  • Cholesterol: 0mg
  • Fat: 9g
  • Fiber: 3g
  • Iron: 1mg
  • Protein: 4mg
  • Saturated fat: 1g
  • Sodium: 601mg
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