Ingredients
3tbspvegetable oil
½tspmustard seeds
small white onion,half
1tspginger,finely-chopped
¼cupfrozen peas
1tbspground coriander
1tspgaram masala
1tspground cumin
1tspsalt
¼tspchili powder
¼cupwater
1.5lbsRusset potatoes,or Yukon Gold potatoes, peeled and boiled until soft, then drained and mashed
¼cupfresh cilantro,chopped, plus more for garnish
phyllo pastry dough,1 package, frozen, thawed
6tbspbutter,melted, for brushing
Preparation
Heat the oil in a large sauté pan over medium-high heat.
Add the mustard seeds, then fry for about 10 seconds, or until they begin to splutter.
Add the onion and ginger, then sauté for 2 to 3 minutes, stirring occasionally.
Add the peas, coriander, cumin, chili powder, garam masala and salt.
Cook for 2 minutes, stirring occasionally.
Add the potatoes and cilantro, stir to combine, then cook for another 2 minutes.
Add a few splashes of water or more or less than ¼ cup of water until the mashed potatoes are slightly moist.
Taste the mixture, then adjust the seasoning as necessary. Remove from heat.
Preheat the oven to 400 degrees F.
Unroll the phyllo pastry dough, then cover it with plastic wrap and a damp lightweight towel.
Peel off one sheet, then keep the remaining dough covered to keep from drying out.
Lay the pastry sheet flat on a clean surface, then brush lightly with melted butter.
Fold in one third of the pastry lengthwise towards the middle.
Brush again with the butter, then fold in the other side to make a long triple-layered strip.
Place 1 rounded teaspoon of the filling mixture at one end of the strip.
Take the right corner, then fold diagonally to the left, enclosing the filling and forming a triangle.
Fold again along the upper crease of the triangle, then keep folding in this way making triangles upon triangles until one reaches the end of the strip.
Brush a little butter on the dough to seal the samosa, then also brush the outer surface.
Place the triangle onto a baking sheet, then cover with another damp towel while making the rest of the samosas.
Bake in the center of the oven for 20 to 25 minutes, or until golden and crisp, turning halfway through the cooking time.
Serve warm, garnished with extra chopped fresh cilantro, and enjoy!
