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–+ servings
Servings: 12 pcs.

Samosas

Classic and delightful samosa with peas, onions, and potatoes. This version is a meat-free variant and is complemented with a delightful raita.
Author: Redaktion
Course: Dinner, Starter
Cuisine: Indian
Keyword: Dinner, Everyday Food, Healthy, Meat-free, middle east, Potato, Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Metric - US Customary

Ingredients

SAMOSAS

  • 1 pcs. Onion small
  • 3 cloves Garlic
  • 500 g Potato cooked
  • 4 dl Peas defrosted from frozen
  • 2 tbsp Butter
  • Olive Oil a bit
  • 1 tbsp Cumin crushed
  • 2-3 tbsp Curry
  • 1/2-1 tbsp Garam Masala
  • Salt
  • 8 plate Filo Pastry
  • 100 g Melted butter

RAITA

  • 2 dl Yogurt
  • 0.5 pcs. Cucumber cut into cubes
  • Mint a bit of chopped leaves
  • Salt and Pepper
  • Olive Oil
  • Cumin optional

Instructions

Samosa

  • Chop onions and garlic.
  • Mash the potatoes finely with a fork and sauté the potatoes, onions, garlic, and peas in butter and oil in a pan over medium-high heat.
  • Season with cumin, curry, and garam masala, and adjust the filling with salt to taste.
  • Divide each phyllo dough sheet into 2 strips.
  • Brush the phyllo dough with melted butter.
  • Place the filling on the dough at the bottom right side.
  • Fold the dough around the filling into triangles.
  • Brush again with butter and bake the samosas in a 200-degree oven until they are golden and crispy.
  • This takes 15-20 minutes, but keep an eye on them.

Raita

  • Mix yogurt with cucumber, mint leaves, salt, pepper, and a little olive oil.
  • Adjust the taste with cumin if you like.
  • Serve the samosas warm or at room temperature.

Notes

LOUISA'S TIP:
Buy filo dough in the supermarket and never be stingy with the butter.