Imagine sinking your teeth into a golden, flaky samosa that's not only healthier but bursting with authentic Indian flavors! These Baked Potato Phyllo Samosas are about to revolutionize your appetizer game, offering a lighter alternative to traditional deep-fried versions without compromising an ounce of deliciousness. Perfect for health-conscious food lovers and spice enthusiasts, this recipe transforms the beloved street food classic into an elegant, oven-baked delight that will have your guests begging for the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 large potatoes, boiled and mashed
- 1 package phyllo dough
- 1 onion, finely chopped
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp turmeric powder
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- Begin by preparing the filling for the samosas. In a large mixing bowl, combine the boiled and mashed potatoes with salt, cumin seeds, garam masala, and turmeric powder. Mix well until all the spices are evenly distributed throughout the potatoes.
- In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and slightly golden, about 5-7 minutes.
- Once the onions are cooked, add them to the potato mixture and stir well to incorporate. Taste the filling and adjust the seasoning if necessary.
- Preheat your oven to 375°F (190°C) while you prepare the phyllo dough. Make sure to work with the phyllo dough quickly, as it can dry out. Lay out a clean kitchen towel and place the phyllo sheets on top, covering them with another kitchen towel to keep them moist.
- Take one sheet of phyllo dough and place it on a clean, flat surface. Brush the top lightly with vegetable oil. Place a second sheet on top and brush it again with oil. Repeat this process for a total of 4 layers of phyllo dough.
- Once you have layered the phyllo sheets, cut the dough into strips about 3 inches wide. Take one strip and place a tablespoon of the potato filling at one end of the strip.
- Fold the corner of the strip over the filling to form a triangle shape. Continue folding the triangle over itself, moving along the strip to create a triangular samosa shape. Seal the edges by brushing a little oil on the ends, ensuring the filling is secure inside.
- Repeat the filling and folding process with the remaining phyllo dough and potato filling until all the ingredients are used up.
- Place the prepared samosas on a baking sheet lined with parchment paper. Brush the tops lightly with vegetable oil to help them crisp up during baking.
- Bake the samosas in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
- Once baked, remove the samosas from the oven and let them cool for a few minutes. Serve them warm with your favorite chutney or dipping sauce.
Tips
- Phyllo Dough Handling: Work quickly and keep the dough covered with a damp towel to prevent drying out. Phyllo is delicate, so gentle handling is key!
- Oil is Your Friend: Brush each layer of phyllo with oil to ensure a crispy, golden exterior. This helps create those beautiful, flaky layers.
- Filling Consistency: Ensure your potato filling is well-mashed and evenly seasoned. Let it cool slightly before filling to prevent tearing the delicate phyllo.
- Sealing Technique: When folding your samosas, make sure to seal the edges tightly with a bit of oil to prevent the filling from leaking during baking.
- Baking Surface: Use parchment paper to prevent sticking and ensure even browning. Avoid overcrowding the baking sheet for optimal crispiness.
- Serving Suggestion: Serve immediately after baking for the crispiest texture, paired with mint chutney or tamarind sauce for an extra flavor kick!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
