Vegetable Samosas

14 ingredients
7 steps

Ingredients

  • 2 large potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 cup canned garbanzo beans or chickpeas, rinsed, drained and mashed
  • 1 cup frozen peas, thawed
  • 2 tablespoons minced fresh cilantro
  • 1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
  • Cooking spray
  • Mint chutney, optional

Directions

  1. 1
    Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash potatoes; set aside.
  2. 2
    In a large skillet, saute onion in oil until tender. Add the garlic, salt, curry powder, cumin and pepper; cook 1 minute longer. Remove from the heat. Stir in the mashed potatoes, garbanzo beans, peas and cilantro.
  3. 3
    Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Spray sheet with cooking spray; repeat with 1 more sheet of phyllo, spraying the sheet with cooking spray. Cut into two 14x4-1/2-in. strips.
  4. 4
    Place 2 tablespoons of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, to the end of the strip.
  5. 5
    Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling.
  6. 6
    Place triangles on greased
  7. 7
    . Bake at 375° for 20-25 minutes or until golden brown. If desired, serve with mint chutney.

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