Veggie Samosas - Easy Snacks to Make

By Cdreamgirl

Savory bundles of pastry, potatoes and peas delight the tastebuds with coriander, garlic and ginger. Veggie samosas will become your new favorite snack.

Ingredients

• 10 to 12 ounces potatoes
• 1/2 teaspoon salt, divided
• Water for cooking vegetables
• 2 cups green peas
• 3 tablespoons canola oil
• 1 1/2 tablespoons coriander seeds
• 5 cloves garlic
• 1 green chili, finely chopped
• 1 1/2 tablespoons fresh ginger, chopped
• 2 pinches of black pepper, freshly ground
• 1/2 teaspoon ground fennel
• 3/4 teaspoon ground cumin
• 2 teaspoons ground coriander
• 4 tablespoons fresh coriander, chopped
• 4 tablespoons water, divided
• Salt, to taste
• 6 phyllo sheets
• 2 tablespoons water
• 2 tablespoons all purpose flour
• 5 cups canola oil for frying

Preparation

Step 1

Peel and cut potatoes into small pieces. Boil in salted water for 10-15 minutes or until soft. Drain and cool.

Boil peas in lightly salted water for about 2 minutes. Drain.

Mash potatoes coarsely and mix in the peas.

Heat oil in a saucepan and add coriander seeds. When they start to sizzle, add garlic, chili and ginger. Fry for 2 minutes.

Add remaining spices and 2 tablespoons water. Cook 3 to 4 minutes more.

Stir the coriander mix into the potato mixture and season with salt, to taste.

Divide the phyllo sheets into 3 stacks of two layers each. Cut each layer into 6 pieces each, about 3 1/4 by 7 1/2 inches. Fold the dough into squares.

Mix 2 tablespoons water and flour. Moisten 2 adjacent sides of each phyllo with a little flour-water mixture. Add a spoonful of prepared filling to each phyllo and fold into triangles over a damp kitchen towel. Press edges to seal.

Heat oil to 180°F in deep fryer or heavy pot. Add 3 samosas to the preheated oil and cook for 3 minutes.

Drain on folded paper towels. Serve warm