Crispy Vegetable Samosas
Golden, flaky samosas filled with spiced potatoes and peas. Baked until crispy and served with cooling yogurt dipping sauce.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 5g
Ingredients
- 8 sheets phyllo dough sheets
- 1 whole potato, medium
- ½ cup frozen peas
- ½ teaspoon garam masala
- 3 tablespoons olive oil
- ½ cup plain yogurt, for serving
Instructions
- 1
Set the oven to 400°F and wait until the indicator light tells you it has finished heating, about 8 minutes.
- 2
Dice the potato into 1/4-inch cubes by first cutting the potato lengthwise in half, then cutting each half into thin lengthwise planks, then cutting those planks into 1/4-inch sticks, then crosswise into small cubes.
- 3
Place the diced potato in a microwave-safe bowl, add 2 tablespoons water, cover with a plate, and microwave on high for 4 minutes until the potato is fork-tender, then drain any water.
- 4
Stir the thawed frozen peas and 0.5 teaspoon garam masala into the warm potato until evenly coated, so the spice distributes throughout.
- 5
Lay one phyllo sheet flat on the cutting board and brush the entire surface with a thin layer of olive oil using a pastry brush, so it stays pliable.
- 6
Place 2 tablespoons of the potato-pea mixture in the bottom left corner of the phyllo sheet, about 1 inch from the edges.
- 7
Fold the bottom left corner of the phyllo diagonally up and to the right over the filling, creating a triangle shape, so the filling is enclosed on three sides.
- 8
Continue folding the triangle upward along the left edge of the phyllo sheet, rotating the triangle 180 degrees with each fold, until the entire sheet is rolled into a compact triangle and the filling is completely sealed.
- 9
Place the folded samosa on a parchment-lined baking sheet seam-side down, then repeat steps 5 through 8 with the remaining 7 phyllo sheets and filling to make 8 samosas total.
- 10
Brush the top surface of each samosa with a light coat of olive oil so they turn golden and crispy when baked.
- 11
Bake on the center oven rack for 12 to 15 minutes until the samosas turn the color of warm honey with the edges just beginning to look darker, and they sound crispy when you tap the surface.
- 12
Remove the baking sheet from the oven and let the samosas cool for 1 minute so they firm up, then slide them onto a serving plate.
- 13
Spoon the 0.5 cup yogurt into a small bowl and place it next to the samosas for dipping.
Tools you’ll need
- oven
- cutting board
- chef's knife
- microwave-safe bowl
- plate
- microwave
- spoon
- pastry brush
- parchment-lined baking sheet
- small bowl
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