This is a take on a traditional samosa that mother made for me as a kid. My mother used to make the dough and fry them, but I decided to ease the process up a little by baking with phyllo dough. This is my first take at this recipe, so I imagine it’s going to evolve over time.

Tips

• I fold the samosa using what I call the paper football method. If you haven’t seen it before, watch this video. If you haven’t done this before, it’ll take a couple tries to get the hang of it.
• I would serve this with a tamarind or mint chutney. If you don’t have any, just use ketchup.

Yields

24 samosas

Ingredients

• 2 small russell potatoes
• 1/2 cup green peas
• 2 serrano peppers
• 2 tsp. smoked paprika
• 4 tsp. garam masala
• 1 tsp. of lemon juice
• salt to taste
• 1 egg (optional)
• 24 sheets of phyllo dough

Preparation

1. Preheat oven to 350°F
2. Boil potatoes in a pot of water for 10 minutes or until a fork can easily penetrate the potatoes (don’t over boil)
3. Boil peas in water until tender, about 10 minutes.
4. Cool, peel, and dice potatoes
5. Mince the serrano peppers and in a large bowl mix potatoes, peas, and peppers.
6. Add smoked paprika, garam masala, lemon juice, and salt to bowl. Mix until combined. Place bowl to side.
7. Take phyllo dough and cut in half long ways (you now have 48 sheets)
8. Using two sheets place a small amount of mixture on the leftmost side of the phyllo dough.
9. Take the top left corner of the dough and fold over the mixture diagonally. Continue folding in this fashion until you reach the end of the dough. Wet your fingers and press down the end piece so it will stick.
10. Repeat steps 7 and 8 until you have made 24 samosas.
11. For a nice shine, take the white of one egg and gently brush it against all the prepared samosas.
12. Place on a cookie sheet and bake for 15 minutes or until golden brown.
13. Cool and serve with various dips or chutneys.