Shy Samosas Recipe


Karishma Sakhrani shares a recipe for one of the most loved snacks in India - Samosas
Cook Time: 30 minutes + 30 minutes bake time

Difficulty: Medium
Serves: 3-5 people

INGREDIENTS


For the filling
2 medium potatoes, cubed
1/3 cup blanched peas
1 Onion, finely chopped
2 green chilli
½ tsp dhania powder
½ tsp chaat masala
1/8th tsp garam masala powder
¼ tsp jeera
1 tbsp coriander, finely chopped
1 tbsp oil

For the wrappers
8 sheets phyllo pastry
Olive oil
Kalonji

METHOD


For the filling

  1. Heat the oil in a pan, and add the whole jeera and allow it to just sputter, taking care not to burn it.
  2. Working quickly, add the chopped onions and cook until translucent.
  3. Add the potatoes and cook until just tender. Do not overcook. At the point that it’s nearly cooked, add all the spices and blanched peas. Switch off the gas and cool. Once cool, add the chopped coriander leaves.

Assembly

  1. Layer four phyllo sheets, one on top of the other, with a brushing of oil between each layer. Divide the breadth of the sheet into five equal pieces.
  2. Taking each piece, fold into triangles, the way you would make a traditional samosa. In case you find it complicated, you can just make rolls, or turn-overs using the same stuffing.
  3. Brush the top layer with a little more oil and sprinkle some onion seeds.
  4. Repeat with the balance four phyllo sheets.
  5. Bake at 200 degrees C for about 30 minutes or until golden brown.
  6. Serve hot with the mango chutney. For the mango chutney recipe, click here