I was actually only introduced to samosas last year- my brother and his wife had brought some over when they were visiting and I was hooked! They are so good! They are traditionally made with a doughier shell but I decided to try phyllo sheets and they worked great! Also, I knew they were potato based but I think I came very close to matching the flavors. This filling really needs to be center stage! Its so comforting and also happens to be vegan. Who knew?! Also, I was fed up after folding about 20 samosa triangles with the phyllo so I saved some filling and later made a tortilla wrap with it (delicious!) You should definitely put this on your Need-To-Make Recipes list. Enjoy!
Hot Cumin Spiced Samosas
Ingredients
- 8-10 russet potatoes
- 1-2 cups chopped broccoli
- 2 medium onions
- 4 cloves garlic, minced
- 2 inch ginger, grated
- 2 Tablespoons cumin seeds
- 1 teaspoon coriander seeds
- 3 Tablespoons olive oil
- 2 teaspoons dried coriander (cilantro)
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon cumin powder
- 2 1/2 teaspoons salt
- a large handful cilantro, chopped
- 1 package phyllo sheets
Directions
- Peel and roughly chop the onions, garlic and ginger. Set aside.
- In a pot, heat the oil and add 1 Tablespoon of cumin seeds, the coriander seeds, the onions, garlic, and ginger. Cook on medium-high heat until they become caramelized and brown. (About 10 mins)
- Meanwhile, peel and roughly chop potatoes. Once onions are done, add the potatoes, all the spices (except 1 Tablespoon cumin seeds) and 3/4 cup water.
- Turn heat to low and cover. Allow the mixture to cook until the potatoes are soft and easy to mash- about 40 minutes.
- Once potatoes are done, preheat oven to 375 degrees. Add the broccoli to the pot and allow to cook two minutes before turning the heat off. Using potato masher, mash the potatoes in the pot.
- Add remaining cumin seeds and chopped fresh coriander and mix through. Adjust spices as needed.
- Let filling cool completely before attempting to fill phyllo sheets.
- Place heaping tablespoons of filling into each phyllo sheet and wrap into triangles. Use water to seal edges together. Brush with melted butter or if vegan you may use vegetable cooking spray.
- Cook for 15 minutes at 375 degrees. Flip and cook an additional 5 minutes or until golden brown.
- Let cool slightly and eat!