Samosas

A few years ago, I tried samosas at an Indian restaurant for the first time and liked them. The recipes I've seen for them are usually fried and take some time to make the pastries. When I came across this recipe at Eggless Cooking, I noticed how fast they were to make and that they are baked, not fried. I thought it was fun to serve as a side dish, but they can also be appetizers since they are mini.

Samosas
Mini fillo shells
3 medium potatoes
1 finely chopped medium onion
Handful Green peas (Fresh OR Frozen)
2 t. oil
1/2 t. cumin Seed
1 t. coriander powder
A pinch turmeric powder
Red chili powder to taste
Salt to taste
Little lemon juice
Cilantro/Coriander Leaves to garnish

Peel the skin, cut each potato into 4 pieces and cook it.Heat oil in a frying pan and add the cumin seeds. Add the onions and fry it until its soft. Then add the green peas, salt, turmeric powder, chili powder and coriander powder and fry another 5 minutes.

Add the cooked potatoes and mix well, coarsely mashing the potatoes. Cook it for 2-3 minutes and switch off the stove. Add the lemon juice and cilantro leaves and mix it well. The potato filling is ready.

 

Preheat the oven for 15 minutes at 350°. Place the fillo shells in a cookie sheet and bake it for 7-8 minutes. Take the shells out of the oven and let it cool for at least 2 minutes. Then spoon in the prepared potato filling in the shells and serve it. Crispy samosas are ready to be eaten.