Red Potato and Green Pea Samosas
- ACTIVE: 1 HR
- TOTAL TIME:
- SERVINGS: Makes 40 samosas
Jehangir Mehta, the chef who created this recipe, was inspired by the fried pastries, filled with potatoes or chopped lamb, he ate every day at 4 o'clock in the school cafeteria as a boy. They are a popular Indian snack food served at teatime and with drinks. This lighter version is baked instead of fried.
- 3/4 pound red potatoes, peeled and cut into 1/4-inch dice
- 1 cup frozen peas
- 1 teaspoon chili powder
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon garam masala
- Kosher salt and freshly ground pepper
- 14 sheets of phyllo dough
- 5 tablespoons unsalted butter, melted
- Sweet-and-Sour Tamarind Chutney
- Preheat the oven to 350°. In a medium saucepan of boiling salted water, cook the potatoes and peas until tender, about 6 minutes. Drain well and transfer to a bowl. Stir in the chili powder, caraway seeds and garam marsala and season with salt and pepper.
- Spread 1 sheet of phyllo on a work surface with a long side facing you. Brush the sheet with melted butter and set another sheet on top of it. Cut the sheets crosswise into 2-inch strips. Set 1 teaspoon of the filling at the bottom end of a strip; fold the corner over the filling to form a triangle. Continue folding the phyllo up and over, onto itself like a folded flag, sealing the last fold with melted butter. Transfer to a baking sheet and brush with melted butter. Repeat to form the remaining samosas.
- Bake the samosas for about 25 minutes, or until golden brown. Serve hot or at room temperature with the tamarind chutney.