Thursday, April 14, 2011

Phyllo Dough Samosa

If you want to eat samosa but do not want to deep fry, here's what American Desis do. :-D

Phyllo Dough Samosa
1/2 packet Phyllo dough
3 medium potatoes, boiled, peeled, mashed
1/2 cup green peas
salt to taste
1 tsp garam masala
1 tbsp lemon juice
Grind to a smooth paste
1/4 cup cilantro
2 fat garlic cloves
2-3 green chilies (or per taste)
1/2" ginger
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
1/4 cup minced onion
1. Heat oil in a saucepan.
2. Add tempering ingredients. Saute till onion is soft.
3. Add green paste. Saute for 2 minutes.
4. Now add garam masala. Stir fry for 30 seconds
5. Add mashed potatoes, salt and green peas. add lemon juice.
6. Mix well. Cover. Switch off the gas and let it cool down.
7. Cut phyllo sheets into rectangular strips. Preheat oven 350 F
8. Fill cooled potato stuffing and keep on folding to make a triangle. You can follow the steps shown in Bohri samosa to make the triangular shape.
9. Arrange all the triangles in a baking tray.
10. Spray some oil from oil can such as Pam.
11. Bake for 15-20 minutes till the samosas are brown.
Note -
1. While working with phyllo sheets, take care to cover the unused sheets with damp cotton towel otherwise they will dry out quickly. Similarly, cover the samosa triangles which are ready to be baked - with a damp kitchen towel.


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