Vegetable Samosas with Phyllo Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 sheets phyllo pastry, thawed according to package instructions</li><li class="ingredients-single-item">60ml vegetable oil, plus extra for brushing</li><li class="ingredients-single-item">1 tsp cumin seeds</li><li class="ingredients-single-item">1 tsp mustard seeds</li><li class="ingredients-single-item">1 medium onion, finely diced (about 150g)</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp ginger, freshly grated</li><li class="ingredients-single-item">1-2 green chilis, finely chopped (adjust to taste)</li><li class="ingredients-single-item">400g potatoes, peeled, boiled and roughly mashed</li><li class="ingredients-single-item">100g frozen peas, thawed</li><li class="ingredients-single-item">1 carrot, finely diced</li><li class="ingredients-single-item">1 tsp ground coriander</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">½ tsp turmeric powder</li><li class="ingredients-single-item">½ tsp garam masala</li><li class="ingredients-single-item">1 tsp amchur (dried mango powder) or juice of ½ lemon</li><li class="ingredients-single-item">30g fresh coriander leaves, chopped</li><li class="ingredients-single-item">Salt to taste</li><li class="ingredients-single-item">30g melted butter or ghee for brushing</li><li class="ingredients-single-item">1 tbsp sesame or nigella seeds for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Clean kitchen towel (for covering phyllo)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Before starting, ensure your phyllo dough is properly thawed according to package instructions – typically this means leaving it in the refrigerator overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat the vegetable oil in a large frying pan over medium heat. Add the cumin seeds and mustard seeds, allowing them to sizzle for about 30 seconds until fragrant – this blooming of whole spices releases their essential oils, creating a more aromatic base for your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the diced onion and cook for 5-7 minutes until soft and translucent but not browned. Stir in the minced garlic, grated ginger, and chopped green chilis, cooking for another 2 minutes until their raw aroma disappears and they become fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the diced carrot and cook for 3-4 minutes until slightly softened. Then add the ground coriander, ground cumin, turmeric powder, and garam masala. Stir continuously for 1 minute to toast the spices without burning them, which would make them bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Stir in the mashed potatoes and peas, mixing well until everything is evenly coated with the spices. Add the amchur or lemon juice (this adds a crucial tangy note that balances the earthy spices), and season with salt to taste. Cook for 3-4 minutes to allow the flavors to meld. Remove from heat and stir in the fresh coriander leaves. Let the filling cool completely before assembling – hot filling will make the delicate phyllo soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once your filling has cooled, prepare your phyllo dough work station. Place one sheet of phyllo on a clean, dry surface, keeping the remaining sheets covered with a damp kitchen towel to prevent them from drying out (this is crucial as phyllo dries quickly and becomes brittle and unusable).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the phyllo sheet lightly with melted butter or ghee. Cut the sheet lengthwise into 3 equal strips, about 10cm wide. Place a tablespoon of cooled filling at one end of each strip, leaving a 2cm border. Fold the corner of the strip diagonally over the filling to form a triangle. Continue folding the strip in triangles, like folding a flag, until you reach the end of the strip. The folding technique creates multiple layers of phyllo, which will become crisp and flaky during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the folded samosas on the prepared baking sheet, seam-side down. Brush the tops generously with more melted butter or ghee – this will help them achieve that beautiful golden color and crispy texture. Sprinkle with sesame or nigella seeds if using.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 20-25 minutes, or until the samosas are crisp and golden brown. Good visual cues are even coloring and slight puffing of the layers. If they're browning too quickly, you can loosely cover them with foil halfway through baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the samosas to cool for 5-10 minutes before serving – they will crisp up further as they cool, and the filling will be less likely to burn your mouth. Serve warm with mint chutney, tamarind chutney, or yogurt for dipping. These samosas are best enjoyed fresh from the oven when they're at their crispiest, but can be reheated in a 180°C (350°F) oven for 5-7 minutes if needed.</li></ol>