Baked Potato & Peas Samosa With Phyllo Pastry Recipe
This Baked Potato & Peas Samosa is a healthy twist to popular Indian samosas and tastes delicious along with Dhaniya Pudina Chutney or you can serve it with your choice of chutney/dip.
Baked Peas Samosa with Phyllo Dough is a different take on the much-loved Indian snack -- Samosas. Generally samosas are deep fried, but this is a baked version that uses phyllo dough. They are quick to make and make an easy snack for tea time parties, or any other large parties. Since these samosas from made from phyllo dough, they remain crisp and can be served with Green Chutney or a Yogurt Dip. If planning ahead, you can also make the Peas Samosas wrapped in the phyllo dough and freeze them to bake later.
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- 1 Onion , finely chopped
- 2 Potatoes (Aloo) , boiled, peeled and finely chopped
- 1/2 cup Green peas (Matar) , steamed
- 1/4 teaspoon Coriander Powder (Dhania)
- 1/4 teaspoon Cinnamon Powder (Dalchini)
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Amchur (Dry Mango Powder)
- 1/4 teaspoon Kashmiri Red Chilli Powder
- 8 Phyllo Sheets , thawed
- Oil , as needed
- Butter (Salted) , or ghee for brushing
- Salt , to taste
How to make Baked Potato & Peas Samosa With Phyllo Pastry Recipe
To begin making the Baked Peas Samosa with Phyllo Dough Recipe, firstly we will boil the potatoes. Add potatoes in the pressure cooker with water and cook for about 2 whistles. Meanwhile, steam the green peas and keep it aside.
Once the potatoes are boiled, peel the skin and chopped them finely. Keep it aside.
The next step is to make the filling for the Samosas. Heat a teaspoon of oil in a heavy bottomed pan.
Add the chopped onion and saute it until soft and tender. Once the onions are ranslucent, add the boiled and chopped potatoes, steamed peas, coriander powder, cinnamon powder, garam masala, dry mango powder, kashmiri red chilli powder and cook it for about 2 to 3 minutes.
This process will coat the potatoes and the peas with the samosa masala. Check the salt and spice levels and adjust it to suit your taste. Once done, turn off the heat and allow the samosa filling mixture to cool a bit.
Preheat the oven to 190 C. Grease a baking sheet with ghee or butter and set it aside.
The next step is to shape the phyllo dough into a samosa along with its filling.
Spread out one phyllo pastry sheet on a clean, dry work surface. Brush it with some butter or ghee. Keep the remaining phyllo sheets covered with a damp towel, else they will dry out.
Fold the sheet half lengthwise and fold an end to make a small triangle. The folded sheet will approximately be 2 inches wide.
Take care to handle the phyllo sheet gently, as they can tear apart quickly.
Spoon a small portion of the filling towards one end of the phyllo sheet leaving an edge space. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Now take the left corner, along with the filling and fold diagonally to the right.
Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter or ghee. Place the potato and pea filled Phyllo Pastry Samosa onto a baking sheet and cover with a damp cloth.
Proceed the same way until you fill the remaining pastry sheets with the potato pea filling.
Arrange the Phyllo Pastry Samosas on the baking sheet and bake them in the oven for about 10 to 15 minutes, until you notice the crust is golden brown in colour.
Once completely baked with a golden crust, remove the samosas from the oven, allow them to cool down just slightly.
Note: You can also shape the Samosas into a square. The shape all depends on how well you can handle the phyllo pastry and shape them. With practice you will get a fair idea and develop the skill. Be prepared for some of the phyllo sheets to tear while you shape them.