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Quick Phyllo Samosas With Potatoes And Peas

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Quick Phyllo Samosas With Potatoes And Peas

Cuisine:Indian

Course:Snack

45m prep 35m cook 1h 20m ready

About 60 samosas Samosas are traditionally made with a soft pastry. Here they are conveniently made with phyllo. They freeze well when tightly wrapped in plastic, and they can be baked frozen—simply add 5 minutes to the baking time. For another delicious filling, substitute Keema Alu for the potato-pea mixture below.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 ½ pounds red potatoes (6 to 8 potatoes)
  • 1 tablespoon vegetable oil
  • 1 teaspoon black or yellow mustard seeds
  • 3 garlic cloves, thinly sliced
  • 1 cup frozen peas, thawed
  • 1 small onion, finely chopped (about ½ cup)
  • ¼ cup chopped cilantro
  • 1 serrano or jalapeño pepper, seeded, if desired, and minced
  • 2 tablespoons lemon juice
  • 1 ¼ teaspoons salt
  • 1 pound phyllo dough, thawed if frozen
  • 1 stick (4 ounces) butter
  • 1
    • 1 cucumber, peeled, seeded, and finely chopped
    • 1 cup plain yogurt
    • 1 tablespoon finely chopped mint
    • ¼ teaspoon ground cumin
    • ¼ teaspoon salt
    • (1 jalapeño or serrano pepper, seeded and diced)
    Sub-recipe steps
    1. Stir together in a small bowl: 1 cucumber, peeled, seeded, and finely chopped; 1 cup plain yogurt; 1 tablespoon finely chopped mint; ¼ teaspoon ground cumin; ¼ teaspoon salt; (1 jalapeño or serrano pepper, seeded and diced)
    2. Raita is best served fresh, but it can be prepared ahead and refrigerated, covered, for up to 1 day.
  • 1
    • 1 cup lightly packed fresh mint leaves
    • ½ cup lightly packed fresh cilantro leaves
    • ½ cup coarsely chopped onion
    • 3 green onions, coarsely chopped
    • 3 jalapeño peppers, seeded and coarsely chopped
    • 2 garlic cloves, coarsely chopped
    • 3 tablespoons water
    • 2 to 3 tablespoons lemon juice, to taste
    • ¼ teaspoon salt
    Sub-recipe steps
    1. Combine in a food processor or blender: 1 cup lightly packed fresh mint leaves; ½ cup lightly packed fresh cilantro leaves; ½ cup coarsely chopped onion; 3 green onions, coarsely chopped; 3 jalapeño peppers, seeded and coarsely chopped; 2 garlic cloves, coarsely chopped; 3 tablespoons water; 2 to 3 tablespoons lemon juice, to taste; ¼ teaspoon salt
    2. Puree, stopping to scrape down the sides as needed. Cover and refrigerate for up to 3 days.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ pounds red potatoes (6 to 8 potatoes)
  • 1 tablespoon vegetable oil
  • 1 teaspoon black or yellow mustard seeds
  • 3 garlic cloves, thinly sliced
  • 1 cup frozen peas, thawed
  • 1 small onion, finely chopped (about ½ cup)
  • ¼ cup chopped cilantro
  • 1 serrano or jalapeño pepper, seeded, if desired, and minced
  • 2 tablespoons lemon juice
  • 1 ¼ teaspoons salt
  • 1 pound phyllo dough, thawed if frozen
  • 1 stick (4 ounces) butter
  • 1 Raita
  • 1 Cilantro-Mint Chutney or Tamarind Chutney

Let's Cook

  1. Step 1.

    Drop into boiling salted water to cover: 1 ½ pounds red potatoes (6 to 8 potatoes)

  2. Step 2.

    Cover and cook until tender, 15 to 20 minutes. Drain, peel, and mash in a medium bowl.

  3. Step 3.

    Heat in a small skillet over medium-high heat: 1 tablespoon vegetable oil

  4. Step 4.

    Add and heat until they pop: 1 teaspoon black or yellow mustard seeds

  5. Step 5.

    Add and cook for 20 seconds more: 3 garlic cloves, thinly sliced

  6. Step 6.

    Stir the garlic mixture into the mashed potatoes, along with: 1 cup frozen peas, thawed; 1 small onion, finely chopped (about ½ cup); ¼ cup chopped cilantro; 1 serrano or jalapeño pepper, seeded, if desired, and minced; 2 tablespoons lemon juice; 1 ¼ teaspoons salt

  7. Step 7.

    Preheat the oven to 375°F. Grease 2 baking sheets. Unroll on a dry work surface: 1 pound phyllo dough, thawed if frozen

  8. Step 8.

    Cover with a damp towel. Melt: 1 stick (4 ounces) butter

  9. Step 9.

    Remove 1 sheet of phyllo and lay it on the work surface, with a long side facing you. Brush lightly with melted butter, lay a second sheet on top, and brush it with melted butter. Cut the sheets vertically into 2 ½-inch-wide strips. Cover the strips with a sheet of wax paper or plastic wrap and cover that with a damp towel. Working with 1 strip at a time, scoop up a rounded teaspoon of the potato mixture and pat it over the bottom left-hand corner of the strip, so that it fills the entire corner. Fold the corner to the other side to make a triangle and continue folding to the end of the strip, as if folding a flag, shown below. Place on a baking sheet and brush the top with melted butter. Repeat with the remaining phyllo and filling. Bake until lightly browned, about 15 minutes. Serve immediately with: Raita; Cilantro-Mint Chutney or Tamarind Chutney

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