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This is a mild samosa suitable for children, while maintaining a flavor adults also love. My kids love it with some ketchup for dipping, while adults could enjoy it with an Indian dipping sauce such as plum or mango.
- 3 potatoes, peeled and diced
- 2 cups frozen peas
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground ginger
- 12 sheets phyllo pastry
- butter, melted (I suggest Earth Balance)
- oil, for frying
- In a medium saucepan boil water.
- Add potatoes and frozen peas.
- Cook until potatoes are tender, about 15 minutes.
- Drain, rinse with cold water and set aside.
- Heat 1 Tablespoon oil in a large saucepan over medium-high heat.
- Add onions and garlic and saute until onions are soft, about 5 minutes.
- Add salt, cumin, turmeric, chili powder, black pepper, cinnamon, cardamom, coriander and ginger.
- Remove from heat and stir in potatoes and peas.
- Get one sheet phyllo pastry and brush one half with melted butter. Fold other half over on top of buttered half.
- Place approximately 4 Tablespoons potato mixture into one corner of phyllo sheet.
- Carefully make a triangle by folding corners over top of potato mixture and using brushed melter butter to stick each corner on top of each other.
- Repeat for remaining phyllo sheets and potato mixture.
- Heat oil for frying, approximately half an inch in bottom of pan.
- Fry samosas for approximately 2 minutes on each side, turning when bottom is golden brown.
- Drain on paper towel while cooking the rest.
- Serve warm.