Baked Potato & Peas Samosa with Phyllo Pastry Recipe
Description:
This Baked Potato & Peas Samosa with Phyllo Pastry offers a healthier twist on the traditional Indian snack. Unlike the classic deep-fried version, these samosas are baked using crisp phyllo dough, making them lighter and easier to prepare. These samosas are perfect for tea time parties or large gatherings and can be served with green chutney or a cooling yogurt dip. You can even prepare them ahead of time, wrap them in phyllo dough, and freeze them for baking later.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Ingredients:
- 1 Onion, finely chopped
- 2 Potatoes (Aloo), boiled, peeled, and finely chopped
- 1/2 cup Green peas (Matar), steamed
- 1/4 teaspoon Coriander powder (Dhania)
- 1/4 teaspoon Cinnamon powder (Dalchini)
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Amchur (Dry Mango Powder)
- 1/4 teaspoon Kashmiri red chili powder
- 8 Phyllo sheets, thawed
- Oil, as needed
- Butter (salted), or ghee for brushing
- Salt, to taste
Prep Time: 20 minutes
Cook Time: 40 minutes
Instructions:
- Boil the Potatoes: Begin by boiling the potatoes in a pressure cooker with water for about 2 whistles. While the potatoes cook, steam the green peas and set them aside.
- Prepare the Filling: Once the potatoes are boiled, peel and finely chop them. In a heavy-bottomed pan, heat a teaspoon of oil and sauté the chopped onion until soft and tender. Add the boiled potatoes, steamed peas, coriander powder, cinnamon powder, garam masala, dry mango powder, and Kashmiri red chili powder. Cook the mixture for 2-3 minutes to ensure the spices coat the potatoes and peas. Adjust the salt and spice levels to taste. Turn off the heat and allow the filling to cool slightly.
- Preheat the Oven: Preheat your oven to 190°C (375°F) and grease a baking sheet with ghee or butter.
- Shape the Phyllo Pastry: Spread out one phyllo sheet on a clean, dry work surface. Brush it with butter or ghee, and keep the remaining sheets covered with a damp cloth to prevent them from drying out. Fold the sheet in half lengthwise and fold one end to form a small triangle, approximately 2 inches wide. Spoon a small portion of the potato and pea filling onto one end of the phyllo, leaving some edge space. Fold the right corner diagonally over the filling, then fold the left corner diagonally to the right, forming a triangle. Continue folding in this manner until you reach the end of the sheet. Brush the final fold with more butter or ghee.
- Bake the Samosas: Place the filled phyllo samosas on the greased baking sheet, and cover them with a damp cloth to prevent drying. Repeat the process with the remaining phyllo sheets and filling. Bake the samosas in the preheated oven for 10-15 minutes, or until golden and crisp.
- Serve: Once baked, remove the samosas from the oven and allow them to cool slightly. Serve the Baked Potato & Pea Samosas with green chutney or a yogurt dip as a snack or appetizer.
Note: You can also shape the samosas into squares. As phyllo dough is delicate, some sheets may tear while shaping. With practice, you’ll get better at handling the dough!
