Vegetable Samosas

• 1 cup frozen peas
• 1 medium potato, diced
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh cilantro, chopped
• 1 package (about 12 ounces) frozen phyllo dough, thawed
• Oil for frying
• Salt to taste

Steps

1. 1 Boil the diced potato until tender, then drain and set aside.
2. 2 In a skillet, sauté the onion and garlic until translucent.
3. 3 Add the spices and cook for another minute until fragrant.
4. 4 Stir in the peas and cooked potato; season with salt. Simmer for 5 minutes.
5. 5 Remove from heat and mix in cilantro.
6. 6 Unroll phyllo dough and cut into 6x4 inch rectangles.
7. 7 Place a spoonful of filling at the corner of each rectangle.
8. 8 Fold into triangles, sealing edges with water.
9. 9 Heat oil in a deep skillet over medium heat.
10. 10 Fry samosas until golden brown, about 3-4 minutes per side.
11. 11 Drain on paper towels and serve warm.

Nutrition

Tips

• Keep phyllo dough covered with a damp cloth to prevent drying out.
• For a lighter option, bake the samosas at 375°F for 15-20 minutes until crispy.

Storage

Store cooled samosas in an airtight container for up to 2 days. Reheat in a 350°F oven until crispy.

Serving Suggestions

• Serve with a cooling cucumber yogurt sauce.
• Pair with a tangy tamarind chutney for extra zing.

FAQ