Traditionally, these are made with a flaky pastry. I like to use phyllo
dough because I am used to it and the lightness and flakiness is guaranteed.
You can freeze them ahead of time, if you wish. Use them as an appetizer
for a party or as the prelude to an Indian dinner.
2 medium-sized (about 1/2 lb. ) white new potatoes
2 medium onions, chopped
3 T. butter
1 green chili, minced
1 T. ground coriander
1/4 t. cayenne
1/2 t. ground cumin
2 t. salt (if using)
1 t. turmeric
1 t. mustard seed
1 package (10 oz.) frozen peas, thawed and drained
1/2 c. chopped fresh coriander (aka cilantro or
About one-half package (1/2 lb.) phyllo
1. Cook the potatoes in boiling water, covered, until tender, about 30
minutes. Drain, cool, peel and cut into 1/2-inch cubes; set aside.
2. In a frying pan, cook the onions in the butter over medium-high heat
until limp. Add the ground coriander, cayenne, cumin, turmeric, mustard
seed and cook, stirring, for 1 minute. Remove from heat and stir in the
potatoes, salt, peas, chili and fresh coriander.
3. To make the appetizers, stack 3 sheets of the phyllo dough with very
light streaks of melted butter between sheets. (Keep remaining portion
of dough covered with clear plastic film.) With scissors, cut; stack into
4. For each appetizer, lay out a square of phyllo with one corner pointing
toward you and place 1-1/2 tablespoons filling on pastry about 1 inch
from corner. Fold this corner over filling to cover then roll it over
once again toward center of square.
Fold in left and right corners (like an envelope), then roll again. Place
samosa, seam side down, on a lightly greased cookie sheet; cover. Refrigerate,
tightly covered, for up to 3 hours if made ahead-or, cover with plastic
wrap and then with foil or a large plastic bag tightly closed, and freeze
for future use.
5. To bake, lightly brush samosas with melted butter.
Bake, uncovered, in a 400 degree oven for about 20 minutes (longer if
frozen) or until golden brown. (Bake frozen; do not thaw).
Makes about 3-1/2 dozen
Serve samosas hot with one or more of the following chutneys:
FRESH MINT CHUTNEY WITH FRUIT
MINT & CILANTRO CHUTNEY