I love a good samosa – with a crisp crust and comforting filling of potatoes and peas cooked in spices, don’t you? Whether it’s Rakhi, Holi or Diwali, name a festival and we always have samosas ready to be served at home.
But as much as I love them, I’ll admit that making them from scratch, mainly the dough, can be quite laborious. Especially when you have people at home for Diwali and you’d rather spend time with them than in the kitchen. So this is when I count on my trusty little ‘cheat ingredient’- filo pastry! You know filo pastry, we’ve used it to make Mini Quiches not too long ago, and it’s what I’m going to use here instead of the traditional samosa ‘patti’.
But every good samosa, starts with an epic filling! You’ll need to boil the potatoes, peel them and then chop them up.
I always add peas to the samosa filling we make at home, it just seems incomplete without it, doesn’t it?
Set it aside to cool while we work on the filo pastry.You’ll need plenty of melted butter for this version of samosas, but make sure it’s unsalted. Or else, you’ll find that the samosas might end up tasting a bit too salty. Brush the sheet of filo generously with melted butter.
Fold it into thirds, and then dollop a tablespoon of the filling in one corner.
And then you fold into a triangle…
… now the other end
If you find the filo pastry tearing a bit, don’t worry about it. It’s totally normal, just continue because it’s all going to get folded in.
Soon, you’ll find that you’re following a pattern…
Till you reach the end…Seal the last bit, and brush the ‘samosa’ with melted butter.
I used the KitchenAid Non Stick Cookie Sheet to bake these samosas. I don’t have to bother with lining it with parchment paper or silpat. The samosas don’t stick at all to this nonstick surface.
Just about 20 minutes in the oven, flip them half-way through, and that’s it! Your kitchen will be filled with the heavenly smell of butter as these bake. The samosas will turn out crisp and flaky because of the layers of wrapping in the filo pastry… your patience will be tested as you wait for these to cool before you can take a bite. Have you already calculated all the time you would save by making, ummm, I mean baking samosas this way?
Happy Baking, this Diwali!
Yeild: 16 to 20 Samosas
– Potatoes (boiled): 350 gms
– Shelled Peas (boiled): 35 gms
– Oil: 1 tablespoon
– Cumin Seeds: 1 teaspoon
– Ginger (grated): 1 teaspoon
– Green Chilli (finely chopped): 1 no.
– Asafetida (hing): a pinch
– Red Chilli Flakes: 1/8 teaspoon
– Garam Masala: ½ teaspoon
– Amchoor / Dried Mango Powder: ½ teaspoon
– Salt: to taste
– Coriander Leaves (chopped): 1 tablespoon
– Filo Pastry Sheets: 16 to 20
– Unsalted butter (melted)
– Peel the cooled potatoes and chop them in bite-sized pieces.
– Heat oil in a large frying pan, add the cumin seeds & wait until they begin to ‘pop’. Add asafetida & stir into mixture. Then add the ginger, green chilli and cook until ginger loses its raw smell.
– Add potatoes & peas and cook them in this mixture.
– Sprinkle in red chilli flakes, garam masala, amchoor and salt and ensure it’s mixed well with the potato mixture. – Stir in the chopped coriander leaves. Set this filling mixture aside to cool
– Pre- heat the oven to 190 degrees Celsius.
– Brush a sheet of filo pastry generously with melted butter. Fold into third. Follow the pictures in the post to see how to fold the pastry. Once done, brush it with melted butter and then bake in the pre-heated oven for about 20 to 25 minutes using the KitchenAid Non Stick Cookie Sheet. Bake until the samosas are crisp and evenly browned on both sides.
*Very important – flip the samosas after they have been in the oven for 10 minutes so that they bake evenly on both sides. I used the KitchenAid Non Stick Cookie Sheet to bake these samosas, eliminating the need to use a parchment-lined baking sheet.