Samosas

Samosas 2.3 4 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 230 calories
    • Calories 33 calories from fat
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 601 mg
    • Protein 4 mg
    • Carbohydrate 35 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 21 mg

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.

Ingredients

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

Directions

  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 10 to 12 minutes or until lightly browned. Serve immediately.