Baked Potato & Peas Samosa With Phyllo Pastry Recipe
A vegetarian Indian recipe with onion - finely chopped, potatoes (aloo) - boiled, green peas (matar) - steamed. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
35 steps- 1
To begin making the Baked Peas Samosa with Phyllo Dough Recipe, firstly we will boil the potatoes
potatoes (aloo) - boiled(2)green peas (matar) - steamed(1/2 cup)phyllo sheets - thawed(8) - 2
Add potatoes in the pressure cooker with water and cook for about 2 whistles
potatoes (aloo) - boiled(2) - 3
Meanwhile, steam the green peas and keep it aside
green peas (matar) - steamed(1/2 cup) - 4
Once the potatoes are boiled, peel the skin and chopped them finely
onion - finely chopped(1)potatoes (aloo) - boiled(2) - 5
Keep it aside
- 6
The next step is to make the filling for the Samosas
- 7
Heat a teaspoon of oil in a heavy bottomed pan
- 8
Add the chopped onion and saute it until soft and tender
onion - finely chopped(1) - 9
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
onion - finely chopped(1)potatoes (aloo) - boiled(2)green peas (matar) - steamed(1/2 cup)coriander powder (dhania)(1/4 teaspoon)cinnamon powder (dalchini)(1/4 teaspoon)garam masala powder(1/2 teaspoon)amchur (dry mango powder)(1/4 teaspoon)kashmiri red chilli powder(1/4 teaspoon) - 10
This process will coat the potatoes and the peas with the samosa masala
potatoes (aloo) - boiled(2)green peas (matar) - steamed(1/2 cup)garam masala powder(1/2 teaspoon) - 11
Check the salt and spice levels and adjust it to suit your taste
salt - to taste - 12
Once done, turn off the heat and allow the samosa filling mixture to cool a bit
- 13
Preheat the oven to 190 C
- 14
Grease a baking sheet with ghee or butter and set it aside
butter - or ghee for brushing - 15
The next step is to shape the phyllo dough into a samosa along with its filling
phyllo sheets - thawed(8) - 16
Spread out one phyllo pastry sheet on a clean, dry work surface
phyllo sheets - thawed(8) - 17
Brush it with some butter or ghee
butter - or ghee for brushing - 18
Keep the remaining phyllo sheets covered with a damp towel, else they will dry out
phyllo sheets - thawed(8) - 19
Fold the sheet half lengthwise and fold an end to make a small triangle
- 20
The folded sheet will approximately be 2 inches wide
- 21
Take care to handle the phyllo sheet gently, as they can tear apart quickly
phyllo sheets - thawed(8) - 22
Spoon a small portion of the filling towards one end of the phyllo sheet leaving an edge space
phyllo sheets - thawed(8) - 23
Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle
- 24
Now take the left corner, along with the filling and fold diagonally to the right
- 25
Keep folding in this way until you reach the end of the strip
- 26
Brush the outer surface with more butter or ghee
butter - or ghee for brushing - 27
Place the potato and pea filled Phyllo Pastry Samosa onto a baking sheet and cover with a damp cloth
phyllo sheets - thawed(8) - 28
Proceed the same way until you fill the remaining pastry sheets with the potato pea filling
phyllo sheets - thawed(8) - 29
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
phyllo sheets - thawed(8) - 30
Once completely baked with a golden crust, remove the samosas from the oven, allow them to cool down just slightly
- 31
Serve the Phyllo Pastry Potato & Pea Samosas along with served with Green Chutney or a Yogurt Dip as a tea time snack or even as an appetizer for parties
green peas (matar) - steamed(1/2 cup)phyllo sheets - thawed(8) - 32
Note: You can also shape the Samosas into a square
- 33
The shape all depends on how well you can handle the phyllo pastry and shape them
phyllo sheets - thawed(8) - 34
With practice you will get a fair idea and develop the skill
- 35
Be prepared for some of the phyllo sheets to tear while you shape them
phyllo sheets - thawed(8)
Rate this recipe
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Baked Potato & Peas Samosa With Phyllo Pastry Recipe
A vegetarian Indian recipe with onion - finely chopped, potatoes (aloo) - boiled, green peas (matar) - steamed. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
35 steps- 1
To begin making the Baked Peas Samosa with Phyllo Dough Recipe, firstly we will boil the potatoes
potatoes (aloo) - boiled(2)green peas (matar) - steamed(1/2 cup)phyllo sheets - thawed(8) - 2
Add potatoes in the pressure cooker with water and cook for about 2 whistles
potatoes (aloo) - boiled(2) - 3
Meanwhile, steam the green peas and keep it aside
green peas (matar) - steamed(1/2 cup) - 4
Once the potatoes are boiled, peel the skin and chopped them finely
onion - finely chopped(1)potatoes (aloo) - boiled(2) - 5
Keep it aside
- 6
The next step is to make the filling for the Samosas
- 7
Heat a teaspoon of oil in a heavy bottomed pan
- 8
Add the chopped onion and saute it until soft and tender
onion - finely chopped(1) - 9
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
onion - finely chopped(1)potatoes (aloo) - boiled(2)green peas (matar) - steamed(1/2 cup)coriander powder (dhania)(1/4 teaspoon)cinnamon powder (dalchini)(1/4 teaspoon)garam masala powder(1/2 teaspoon)amchur (dry mango powder)(1/4 teaspoon)kashmiri red chilli powder(1/4 teaspoon) - 10
This process will coat the potatoes and the peas with the samosa masala
potatoes (aloo) - boiled(2)green peas (matar) - steamed(1/2 cup)garam masala powder(1/2 teaspoon) - 11
Check the salt and spice levels and adjust it to suit your taste
salt - to taste - 12
Once done, turn off the heat and allow the samosa filling mixture to cool a bit
- 13
Preheat the oven to 190 C
- 14
Grease a baking sheet with ghee or butter and set it aside
butter - or ghee for brushing - 15
The next step is to shape the phyllo dough into a samosa along with its filling
phyllo sheets - thawed(8) - 16
Spread out one phyllo pastry sheet on a clean, dry work surface
phyllo sheets - thawed(8) - 17
Brush it with some butter or ghee
butter - or ghee for brushing - 18
Keep the remaining phyllo sheets covered with a damp towel, else they will dry out
phyllo sheets - thawed(8) - 19
Fold the sheet half lengthwise and fold an end to make a small triangle
- 20
The folded sheet will approximately be 2 inches wide
- 21
Take care to handle the phyllo sheet gently, as they can tear apart quickly
phyllo sheets - thawed(8) - 22
Spoon a small portion of the filling towards one end of the phyllo sheet leaving an edge space
phyllo sheets - thawed(8) - 23
Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle
- 24
Now take the left corner, along with the filling and fold diagonally to the right
- 25
Keep folding in this way until you reach the end of the strip
- 26
Brush the outer surface with more butter or ghee
butter - or ghee for brushing - 27
Place the potato and pea filled Phyllo Pastry Samosa onto a baking sheet and cover with a damp cloth
phyllo sheets - thawed(8) - 28
Proceed the same way until you fill the remaining pastry sheets with the potato pea filling
phyllo sheets - thawed(8) - 29
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
phyllo sheets - thawed(8) - 30
Once completely baked with a golden crust, remove the samosas from the oven, allow them to cool down just slightly
- 31
Serve the Phyllo Pastry Potato & Pea Samosas along with served with Green Chutney or a Yogurt Dip as a tea time snack or even as an appetizer for parties
green peas (matar) - steamed(1/2 cup)phyllo sheets - thawed(8) - 32
Note: You can also shape the Samosas into a square
- 33
The shape all depends on how well you can handle the phyllo pastry and shape them
phyllo sheets - thawed(8) - 34
With practice you will get a fair idea and develop the skill
- 35
Be prepared for some of the phyllo sheets to tear while you shape them
phyllo sheets - thawed(8)
Rate this recipe
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