Baked Samosas from the New Revised Edition Moosewood Cookbook
Experience the irresistible charm of homemade baked samosas with this recipe from the New Revised Edition Moosewood Cookbook. Perfectly spiced and featuring a hearty filling of tender potatoes, sweet peas, and fragrant aromatics like cumin, ginger, and garlic, these baked samosas deliver all the bold flavors of the traditional Indian classic without the heaviness of deep frying. Encased in delicate, crispy layers of phyllo pastry, these triangular treats are brushed with butter or oil and baked to golden perfection. Easy to assemble and oven-friendly, they’re an ideal choice for weeknight dinners, party appetizers, or savory snacks. Serve them warm with your favorite chutney or creamy yogurt for a delightful culinary adventure that’s vegetarian-friendly, lighter on calories, and packed with wholesome goodness. Perfect for fans of Moosewood classics, this recipe is a must-try!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1 cup Frozen peas
- 1 medium, diced Onion
- 1 tablespoon, minced Ginger
- 2 cloves, minced Garlic
- 1 teaspoon Cumin seeds
- 1 teaspoon, ground Coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric
- 1 teaspoon (adjust to taste) Salt
- 1 tablespoon Lemon juice
- 10 sheets Phyllo pastry sheets
- 2 tablespoons, melted (for brushing) Butter or oil
Instructions
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
Peel and dice the potatoes. Boil them in lightly salted water until tender, about 10-12 minutes. Drain and mash them lightly, keeping a chunky texture.
In a skillet, heat a teaspoon of oil over medium heat. Add the cumin seeds and cook until fragrant, about 30 seconds.
Add the diced onion, ginger, and garlic to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the peas, coriander, garam masala, turmeric, and salt. Cook for 2-3 minutes, allowing the spices to bloom. Remove from heat.
Combine the mashed potatoes with the pea mixture. Add the lemon juice and mix well. Taste and adjust seasonings as needed. Let the filling cool slightly.
Take one phyllo sheet and place it on a clean, dry surface. Lightly brush it with melted butter or oil, then fold it in half lengthwise.
Place a tablespoon of the filling near the bottom end of the strip. Fold the bottom corner over the filling to form a triangle. Continue folding the triangle upwards along the strip, maintaining the triangular shape, until the entire strip is folded. Repeat with the remaining sheets and filling.
Place the folded samosas on the prepared baking sheet. Lightly brush the tops with butter or oil for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until golden and crisp. Serve warm with chutney or yogurt.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 267.9 g | 97% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 16.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3817 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
