Samosa Aloo (Vegetable & Potato Pastries)
These delicious Indian delights are so good you won't be able to make them fast enough.
Ingredients
- 3 Potatoes (large Potatoes)
- 1 cup Frozen Peas
- 1 cup Chickpeas (drained and rinsed)
- 3 tbsp Curry
- 2 tbsp Dried Cilantro
- 2 tbsp Lemon Juice
- 2 tbsp Olive Oil
- 1 tbsp Salt
- ½ tbsp Black Pepper
- Phyllo Dough
Instructions
- Peel, wash and cut Potatoes into 2-inch cubes.
- Place potatoes in saucepan and cover with cold water. Bring to a boil and turn off heat. Let sit covered for 10 minutes. Drain and place tender potatoes in a large mixing bowl. With a pastry blender roughly mash potatoes.
- Add Frozen Peas, Chickpeas, Curry, Dried Cilantro, Lemon Juice, Olive Oil, Salt and Black Pepper and mix together.
- Use Phyllo Dough for these pastries. You can use a pie crust but they are much lighter and tastier using paper-thin phyllo. Layer 2 sheets of Phyllo on board and lightly brush with clarified butter or olive oil. Cut dough into 3-inch strips.
- Place a spoonful of the mixture at the bottom of a strip of dough and fold up and over to form a triangle. Continue folding to finish the strip of dough.
- These can be made ahead and deep fried from a frozen state or fry the samosas upon completing.
- Serve hot with Cilantro-Mint Chutney Dip.
