Samosa Recipe with Curried Potato and Green Peas2013-05-19
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- Yield : 28
- Servings : 28
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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Potato and Pea Samosa Recipe
- 7 sheets phyllo pastry, thawed
- 1/4 cup (50 mL) butter, melted, or olive oil
- 1 teaspoon (5 mL) cornstarch
- 1/2 cup (125 mL) plain yogurt, preferably full-fat (see tip)
- 2 tablespoons (25 mL) vegetable oil
- 1 teaspoon (5 mL) cumin seeds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3/4 (3 mL) teaspoon salt
- 1 tablespoon (15 mL) Indian yellow curry paste or masala blend
- 2 cups (500 mL) diced peeled boiling or all-purpose potatoes (about 2)
- 3/4 cup (175 mL) water
- 1/2 cup (125 mL) frozen green peas, thawed and drained
- Chutney for serving
- If the samosa filling has been made ahead and refrigerated, let it stand at room temperature for 15 to 30 minutes before assembling to ensure even baking.
- Another good dip for samosas is tamarind sauce. It is slightly sweet and perfect with these appetizers. In Canada or the US, if you have a grocery store nearby that sells President’s Choice brand, look for their version. It is quite good.
- The filling can be made ahead, covered and refrigerated for up to 1 day.
- A lower-fat yogurt will work, but avoid fat-free yogurt and any yogurt that contains gelatin, as it does not react well in baked goods.
Did You Know?…
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The authors, Byron Ayanoglu and Jennifer MacKenzie, say this about their samosa recipe:
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It is absolutely amazing.