Samosas are one of my favorite Indian appetizers and this samosa recipe brings us the authentic taste of that treat, but makes it easy for us to prepare any day of the week.
Give these a try and you will be hooked on Indian food in general and these delightful vegetarian appetizers in particular.
The recipe comes from a terrific cookbook called the Complete Curry Cookbook: 250 Recipes from Around the World.
The authors, Byron Ayanoglu and Jennifer MacKenzie, say this about their samosa recipe:
“Ever so easy to make at home with this snappy recipe, the subcontinent’s favorite snack satisfies with crispy crust and flavorful filling.
The use of untraditional phyllo pastry for the crust makes the procedure even faster, and baking rather than frying limits the calories.”
Indians fill their samosas with a wide variety of fillings, but the potato and green pea vegetarian filling you will find above is probably the most popular and definitely my favorite.
This is the classic vegetarian samosa recipe filling that is available all over India, one of the very few recurring themes in that infinitely varied, continent-size country.
The mix of savory spices will fill the air in your kitchen with a mysterious, but wonderful aroma.
It is absolutely amazing.
Samosa Recipe with Curried Potato and Green Peas
- 7 sheets phyllo pastry, thawed
- 1/4 cup butter, melted, or olive oil
- 1 teaspoon cornstarch
- 1/2 cup yogurt, preferably full-fat (see tip)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, small, finely chopped
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1 tablespoon yellow curry paste, or masala blend
- 2 cups potatoes, diced, about 2 or 3
- 3/4 cup water
- 1/2 cup green peas, frozen, thawed and drained
- Chutney for serving
- In a bowl, stir cornstarch and yogurt until blended and smooth. Set aside at room temperature.
- In a large skillet, heat oil over medium heat until hot but not smoking. Add cumin seeds and cook, stirring, until toasted and fragrant but not yet popping, about 30 seconds. Add onion and cook, stirring, until softened and starting to brown, about 3 minutes. Add garlic, salt and curry paste; cook, stirring, until fragrant, about 1 minute.
- Stir in potatoes until coated with spices. Pour in water and cover pan quickly. Reduce heat to medium-low and boil gently, stirring occasionally, until potatoes are tender, 15 to 20 minutes. Uncover and simmer, if necessary, until liquid is absorbed. Season to taste with salt. Let cool completely. Stir in peas and yogurt mixture.
- Preheat oven to 425°F (220°C).
- Place one sheet of phyllo on work surface, with long side facing you, keeping remaining sheets covered with plastic wrap and a damp cloth. Brush sheet lightly with butter. Cut vertically into four strips. Place a heaping tablespoon (15 mL) of filling about 1 inch (2.5 cm) from bottom of each strip.
- Starting at the bottom right corner of strip, fold pastry over filling to the left side, making a triangle. Continue folding from left to right and back all the way along the strip to enclose filling and make a neat triangular bundle (like folding a flag). Tuck end underneath and brush top lightly with butter. Place on baking sheet. Repeat with remaining pastry and filling, placing samosas at least 1 inch (2.5 cm) apart on baking sheets.
- Bake one baking sheet at a time in preheated oven until samosas are golden brown and crispy, 12 to 15 minutes.
- Serve warm with chutney for dipping. Makes 28 samosas.
- 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.