Potato and Pea Samosas (Vegan)

Name: Potato and Pea Samosas (Vegan)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 samosas
Cuisine: South Asia — Muslim traditions
Ingredients: 3 potatoes; 2 cup frozen peas; 1 tbsp vegetable oil; 1 onion; 4 garlic cloves; 1 tsp salt; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp chili powder; 0.5 tsp black pepper; 0.5 tsp cinnamon; 0.5 tsp ground cardamom; 0.5 tsp ground coriander; 0.5 tsp ground ginger; 12 sheets phyllo pastry; butter; oil

A South Asian starter of potatoes, peas and coriander, seasoned with cumin and turmeric and simmered on the stove.

50 min · Serves 12 · Medium

Method

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Time: Prep 15 min · Cook 35 min · 50 min total
Difficulty: medium

1
In a medium saucepan boil water. Add potatoes and frozen peas. Cook until potatoes are tender, about 15 minutes.
15 min
2
Drain, rinse with cold water and set aside. Heat 1 Tablespoon oil in a large saucepan over medium-high heat.
3
Add onions and garlic and saute until onions are soft, about 5 minutes. Add salt, cumin, turmeric, chili powder, black pepper, cinnamon, cardamom, coriander and ginger.
5 min
4
Remove from heat and stir in potatoes and peas. Get one sheet phyllo pastry and brush one half with melted butter. Fold other half over on top of buttered half.
5
Place approximately 4 Tablespoons potato mixture into one corner of phyllo sheet. Carefully make a triangle by folding corners over top of potato mixture and using brushed melter butter to stick each corner on top of each other.
6
Repeat for remaining phyllo sheets and potato mixture. Heat oil for frying, approximately half an inch in bottom of pan.
7
Fry samosas for approximately 2 minutes on each side, turning when bottom is golden brown.
2 min
8
Drain on paper towel while cooking the rest. Serve warm.