Get ready to transport your taste buds to the vibrant streets of India with these irresistible Phyllo Curried Vegetable Samosas that promise a perfect blend of crispy exterior and aromatic, flavor-packed filling. Whether you're a seasoned cook or a curious food enthusiast, these golden triangles of deliciousness will elevate your cooking skills and impress even the most discerning dinner guests. Imagine biting into a perfectly crisp phyllo shell that gives way to a warm, spice-infused vegetable medley that dances with the rich complexity of curry – this recipe is about to become your new culinary obsession!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Indian
Serves: 16 samosas
Ingredients
- 1 package phyllo dough
- 2 cups mixed vegetables, cooked and chopped
- 2 tablespoons curry powder
- 1/2 cup onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup butter, melted
Instructions
- Prepare the vegetable filling by heating a large skillet over medium heat. Sauté the finely chopped onions until translucent and lightly golden, about 3-4 minutes.
- Add the cooked and chopped mixed vegetables to the skillet. Sprinkle curry powder over the vegetables and stir thoroughly to ensure even coating. Cook for an additional 2-3 minutes to allow the spices to bloom and integrate with the vegetables.
- Remove the vegetable mixture from heat and let it cool to room temperature. Stir in the chopped cilantro and mix well.
- Carefully unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent drying. Work with one sheet at a time, keeping the remaining sheets covered.
- Cut each phyllo sheet lengthwise into two equal strips. Brush each strip lightly with melted butter.
- Place a small spoonful of the vegetable mixture at one end of each phyllo strip. Fold the strip into triangular shapes, creating sealed packets by folding the dough over the filling in a triangular pattern.
- Brush the completed samosas with additional melted butter to ensure a golden, crisp exterior.
- Preheat the oven to 375°F (190°C). Arrange the samosas on a baking sheet lined with parchment paper, ensuring they are not touching.
- Bake for 20-25 minutes, or until the phyllo turns golden brown and crispy, rotating the baking sheet halfway through cooking for even browning.
- Remove from oven and let cool for 5 minutes before serving. Optionally, serve with a mint chutney or yogurt dip.
Tips
- Keep your phyllo dough covered with a damp towel to prevent drying out, which can make the sheets brittle and difficult to work with.
- Use a light touch when brushing melted butter between phyllo layers – too much can make the samosas greasy, while too little won't provide the desired crispy texture.
- Ensure your vegetable filling is cooled before filling the samosas to prevent the phyllo from becoming soggy.
- For extra flavor, consider adding a pinch of garam masala or cumin to your vegetable mixture to enhance the curry powder's depth.
- If you're preparing these in advance, you can assemble the samosas and refrigerate them (unbaked) for a few hours, then bake just before serving for maximum freshness.
- Serve with a cooling mint chutney or yogurt dip to balance the warm, spicy flavors of the samosas.
- For a more uniform shape, use a pizza cutter or sharp knife to create clean, even phyllo strips.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
