Potato samosas are one of the most popular Indian dishes, and one of the easiest to make. Traditionally, they’re a little larger than the ones this recipe yields, but regardless of size, the mix of warming spices, potatoes, and peas makes for a delicious appetizer or snack. And because these are baked instead of fried, they’re healthier. An easier alternative to using phyllo dough is to use wonton wrappers, but they will change the exterior texture from buttery and flaky to crispy and crunchy.
Recipe information
Yield
Makes 2 dozen samozas
Ingredients
Preparation
Step 1
Peel the potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
Step 2
Cook the onion, spices, and remaining 3/4 teaspoon salt in the oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add the potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
Step 3
Preheat the oven to 375°F, with racks in upper and lower thirds.
Step 4
Cover the stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping the remaining phyllo covered and working quickly, place 1 sheet on a work surface. Gently brush with some melted butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on a baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling.
Step 5
Generously brush both sides of each samosa with butter and bake, turning the samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.
