Baked Samosa Recipe

Samosas are an Indian dish, with a spiced filling and doughy exterior that is typically fried. In our edition of the dish, we used phyllo dough to produce and nice, flaky crust and baked them samosas, instead of frying them. The interior crust envelops bits of yukon gold potatoes and spinach spiced with chat masala, cumin, paprika, and black garlic powder, to name a few. This appetizer or main dish pairs well with a mango or pineapple chutney.

Ingredients

• 5 small

  Yukon gold potatoes

• 2 tablespoons

  extra virgin olive oil

• 1

  onion, chopped

• 1 teaspoon

  chaat masala

• 1 teaspoon

  ground ginger

• 1 teaspoon

  ground cumin

• 1 teaspoon

  curry powder

• 1 teaspoon

  black garlic powder

• 1 teaspoon

  paprika

• 1 teaspoon

  ground thyme

• 1 teaspoon

  Fleur de sel to taste

• 1 teaspoon

  Crushed black pepper to taste

• 1/2 cup

  water

• 2 cups (60 grams)

  fresh baby spinach

• 1/2 cup

  melted butter or vegan butter or margarine

• 1 pound

  package defrosted phyllo dough

Directions

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

Rinse, dry and poke small holes over all potatoes with fork.

Wrap potatoes in aluminum foil, individually, and roast in preheated oven for 35-40 minutes, until potatoes can be pierced to the bottom with a small, sharp knife.

Remove from oven, turn down heat to 400 degrees Fahrenheit (200 degrees Celsius) on convection setting, and allow potatoes to sit until cool enough to handle.

Peel skin from potatoes and cut into small triangular or cubed pieces.

Heat extra virgin olive oil, in large skillet, over medium high heat and add potatoes and chopped onion.

Saute until onion softens and becomes translucent.

Turn heat down to medium and add chat masala, ground ginger, ground cumin, curry powder, black garlic powder, paprika, thyme, fleur de sel and crushed black pepper to pan.

Toss spices with potatoes for about fifteen seconds and pour 2 tablespoons- ¼ cup of water into pan, however much is needed to deglaze the bottom, depending on your pan.

Mix potatoes with spices loosened from the bottom of the pan for about thirty seconds.

Add spinach to potato/onion mixture and toss around until it wilts for about two minutes, adding splashes of water to pan if contents begin to stick.

Cut sheets of phyllo, widthwise into two 3 ½ inch sections.

Working quickly, peel a layer from one of the cut sections of dough, place on a flat surface and brush lightly with melted butter. Carefully place another layer of dough on top of the one brushed with melted butter, brush with melted butter, add another layer of dough and brush with melted butter.

Place 1 tablespoon of potato mixture on top of prepared sheets of dough and fold as shown in the pictures below. Seal edges with scant amounts of melted butter.

Repeat process for each samosa until all ten are folded.

Place samosas in preheated oven and bake for about ten minutes or until golden.

Cool for for five minutes and enjoy.