Samosas are a delicious baked pastry from India filled with spicy seasoned veggies. They include one of my all time favorite spice combinations, garam masala. Once those words have been spoken, garam masala, no more needs to be said. It is such a delicious spice I often use more than the recipe includes. Samosas can be baked or fried. They are easy to make and a great appetizer or side dish. You can use flour tortillas or phyllo dough for the bread part to make these even easier instead of making your own dough. I have used egg roll wrappers, but did not like the texture once they were finished. I have also tried flour tortillas and they worked much better for me. Below is the recipe I found for the filling and a few photos of how to wrap them up. Serve it plain, with chutney or raita. I hope you give them a try.

Ingredients
  • 2 small potatoes, diced
  • 1 carrot, diced
  • 1/2 cup frozen peas
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp ginger, finely chopped
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1 tsp garam masala, or more if you love it 🙂
  • 1/2 tsp chili powder
  • salt and pepper to taste
  • 1 tbsp sunflower oil
  • 2 tbsp water
  • 4 large sheets of phyllo pastry or flour tortilla shells
Instructions
  • Heat oil in frying pan on medium heat.
  • Add onion and sauté until soft.
  • Add garlic and ginger and cook one minute more.
  • Add spices, stir and cook for another minutes.
  • Add potatoes, carrot and water. Reduce to low heat, cover and cook for 10-15 minutes until veggies are tender. You may need to add more water as it cooks to keep it cooking until veggies are soft. Stirring often. It is ok if the potatoes get smooshed some.
  • Add peas and cook until they are thawed.
  • Taste and add salt and pepper as needed.
  • Remove from heat and let cool.
  • If baking, preheat oven to 350F. If frying put your vegetable or sunflower oil in your pan.
  • If using phyllo you will need to cut your dough into squares, brush with oil and layer another piece of dough on top. You will have 2 pieces of phyllo layered together for each samosa.
  • Place approximately 2 tablespoons filling in the center or each square.
  • Fold the bottom of the square up 1/3 of the way.
  • Fold top right corner down to bottom. Repeat with top left corner, making a triangle.
  • If baking, place on baking stone or sheet pan with parchment paper.
  • Brush or spray oil on each triangle, both sides.
  • Bake 15-20 minutes or until golden brown. You will need to flip over about half way through the baking time.
  • If frying, heat oil on medium heat. Once oil is hot, fry the samosas until golden brown. Drain on paper towel covered plate.
  • Cool and serve. Serve with raita, chutney or by themselves.
  • Enjoy!