Recipe 11: Samosas

Crispy and aromatic. Mmmm.

This recipe is one that I came across in an Indian cookbook. I’ve always loved samosas. The flaky crust and the warm, aromatic filling have always been so soothing. This is definitely a comfort food.

Recipe 11: Samosas

Note: This version is vegetarian. Meat can be used, but all I had on hand were peas and potatoes. Make it your own, add what sounds good!

Adapted from Meena Pathak Celebrates Indian Cooking


  • 1 large potato, peeled and cubed.
  • 3/4 cup peas, thawed
  • 3 tbsp oil
  • 1 & 1/2 tsp coriander seeds, crushed
  • 1 tbsp fresh ginger root, grated
  • 3 tbsp minced garlic (about 5 cloves)
  • 1 green chili, minced
  • 2 tsp ground coriander
  • 3/4 tsp ground cumin
  • 1/2 tsp ground fennel
  • 1/8 tsp ground black pepper
  • pinch of salt
  • 4 tbsp cilantro, chopped
  • Phyllo dough (it comes in a roll in the frozen foods section)
  • water (for sealing edges)
  • olive oil for greasing the cooking pan


You want to split your filo sheets lengthwise into 4 strips. You can use a sharp knife, and this is after they are thawed and rolled out. Keep a damp cloth over them to prevent them from drying out.

Prepare all of your ingredients, and add the potatoes to boiling salted water and cook until soft. Cook the peas for 5 minutes in boiling water as well. Drain both and add to a bowl. Lightly mash the potatoes as you mix them with the peas. Lightly cook your spices in a skillet until aromatic and browned slightly. Pour this mixture over the top of the potatoes and peas and mix to combine.

Preheat your oven to 350F.

To roll your samosa, take the corner of the phyllo strip and fold fold over to make a diagonal angle on the bottom, then fold again, along the top flap and again. It’s similar to a flag fold. See the gallery for folding, but after 3 folds, you should be able to see a pocket. Grab a small handful of the filling and press it into an egg-shape with a point on one end. Slide it into this pocket, point first so that it fills out the small triangle. Once it’s sufficiently full, continue folding the phyllo until just a flap remains. Moisten this end with a little water and press to seal.

When all of your samosas are made, oil a pan and arrange them on the pan and lightly drizzle oil on top. Cook 15-20 minutes each side or until golden brown. Enjoy!


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