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Samosa Recipe with Curried Potato and Green Peas

baked samosa recipe
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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

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  • 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


Step 1 cheap cialis 20 mg


  • 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.

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