Every year for New Year’s eve, my family hosts a party with lots of food, games and family. I’ve gotten into the tradition of helping to make most of the appetizers with my sisters. Since moving to Toronto, I now like to prep a lot of the appetizers before arriving to Montreal, and freezing them until we’re ready to bake them.
These samosas are wrapped in phyllo dough and filled with lots of spices and veggies. The recipes calls for lots of pantry staples and veggies that you usually already have on hand. These are my take on samosas, and have become a family favourite.
I hope your family enjoys them as much as my own!
Enjoy, set forth, and be savvy!
Recipe makes 24-30 samosas
Prep Time: 60 minutes
Cook Time: 20 Minutes
- 6 small potatos (or large potatos), cubed (yields about 4 cups of potatoes)
- 1 tsp grated ginger
- 1 clove of garlic, minced
- 1 small onion, diced
- 1 tbsp oil of your choice (try not to use coconut oil)
- ½ tsp coriander seed
- ½ tsp mustard seed
- ½ tsp cumin seed
- 1 tsp garam masala
- 1 tsp curry powder
- ¼ tsp hot chilli powder
- ¼ cup water
- ½ cup frozen green peas
- ½ cup frozen corn
- ½ tsp salt
- Hand full of cilantro, chopped
- 1 package of phyllo dough
Preparing the veggies:
Peel and cut the potatoes into bite sized pieces about ½ inch cubes. Set aside in a large bowl.
Grate the ginger, mince the garlic and dice the onion and set aside in another bowl.
Preparing the filling:
Heat the oil on medium high in a frying pan (large enough to fit all of the potatoes in). Fry the coriander, mustard and cumin seeds in the oil until fragrant, about 2 minutes.
Add the bowl of ginger, garlic and onions and fry till fragrant, about 2-5 minutes.
Now add the potatoes and cook for about 4 minutes.
Add the rest of the ingredients except for the frozen green peas, corn, cilantro and phyllo dough. Cook for another 7 minutes until the potatoes are tender. You may need to add a bit more water to prevent the filling from sticking to the pan.
Add the frozen green peas, corn and cilantro and stir until heated through.
Set aside to cool and prepare your working area for the phyllo dough.
Preheat oven to 350 degrees.
Unroll and lay out the phyllo sheets onto a baking sheet and place a damp cloth on top to prevent drying.
Prepare another baking sheet lined with parchment paper.
Take a single sheet of phyllo dough, and cut it in half lengthwise so that you have 2 pieces for 2 samosas.
Now take 1 of the halves and place a tbsp of filling in the top left corner, and fold the sheet in half again lengthwise so that you’ve created a little pocket for the filling. Now fold the filling side down so it creates a triangle – continue to fold the filling into a triangle shape and place on a the baking sheet with the seam side down.
Continue to make the samosas by making 2 with 1 sheet of phyllo dough.
Bake the samosas for 15 minutes, flipping halfway through.