Potato and Pea Samosas

Recipe courtesy Anjum Anand
TOTAL TIME: 1 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 20 samosas
LEVEL: Intermediate

ingredients

  • 1 to 2 teaspoons dried mango powder*
  • Kosher salt
  • Splash water
  • 1 pound 5 ounces potatoes, peeled, boiled until soft, and crushed into large lumps
  • 4 tablespoons chopped fresh cilantro leaves
  • 1 package frozen phyllo pastry dough, thawed
  • 5 tablespoons melted butter, for brushing
  • 2 tablespoons sesame seeds, poppy seeds or nigella, optional
  • * Can be found in specialty Asian markets
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Directions

Heat the oil in a small nonstick pan. Add the mustard seeds and fry for about ten seconds, or until they begin to splutter.

Add the onion and ginger, and cook for 2 to 3 minutes over a high heat. Add the peas, and stir well. Add the coriander, cumin, chile powder, garam masala, mango powder, salt to taste, and a splash of water. Cook for 1 to 2 minutes, and then add the potatoes, and cilantro, and cook for another 2 to 3 minutes. Taste the mixture and adjust the seasoning as necessary.

Preheat the oven to 400 degrees F.

Unroll the phyllo pastry dough, cover with plastic wrap and a damp tea or kitchen towel. Peel off one sheet and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface, and brush with melted butter. Fold in one third of the pastry lengthwise towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.

Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 1-inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place the triangle onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.

Bake in the center of the oven for 30 to 35 minutes, or until golden and crisp, turning halfway through the cooking time.

To serve, place the samosas onto a large serving plate with a bowlful of chutney.

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  • on September 06, 2012

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    Mine turned out grrrreat. I substituted the peas with finely chopped carrots and celery. I also used the wider side of the filo sheets when folding in 3rds and was able to make larger puffs containing 1.5 table spoons of filling.
    Admittedly I have always sucked at handling pastry dough but was surprised to discover how much easier filo is to work with.
    What an impressive crispy, crunchy version of a classic, thanks to AA.

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  • on October 25, 2011

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    This does tasted good, but I probably won't make it again. I thought it was a bit tedious to make and I used more than twice as much butter as the reciped called for on the pastry sheets. I'm not sure about the potatoes. I weighed them after I peeled them, and had to add more spices to get the flavor. Also, fill them as much as possible; the filling is what's really good in samosas.

    people found this review Helpful.
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