South Asian Potato and Spring Pea Samosas

“In '1,000 Low-Calorie Recipes' by Jackie Newgent, RD'”
1hr 25mins

Ingredients Nutrition


  1. Heat the oil in a large skillet over med-high heat.
  2. Add the onion, ginger, and vinegar and saute for 3 minutes.
  3. Add the peas, coriander, cumin, lemon zest, garam masala, salt, and chili powder and saute for 2 minutes.
  4. Add the potatoes and cilantro and saute for 2 minutes.
  5. Adjust seasoning to taste; transfer mixture to a bowl and set aside.
  6. Whisk together the butter, tahini, mustard, and 3 tablespoons water until smooth; set aside.
  7. Preheat oven to 400°.
  8. Unroll and cover the phyllo sheets with a damp clean kitchen towel.
  9. One at a time, lay a phyllo sheet flat on a clean surface and very lightly brush with the melted butter mixture.
  10. Fold in one-third of the phyllo lengthways toward the middle.
  11. Very lightly brush again with the butter mixture and fold in the other side to make a long triple-layered rectangle.
  12. Place 1 rounded tablespoon of the vegetable mixture at one end of the long rectangle, leaving about 1-inch border.
  13. Take the right corner and fold diagonally to the left, encasing the filling and forming a triangle.
  14. Then fold along the upper crease of the triangle, and continue folding in this manner until you reach the end of the long rectangle.
  15. Place on a parchment paper-lined baking sheet and very lightly brush the outer surface with the remaining butter mixture; repeat with remaining phyllo sheets and filling.
  16. Bake until crisp and golden brown, about 25 minutes, rotating halfway through the baking process.
  17. Place the samosas on a large platter and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a