1/2 package fillo dough, thawed (I used Athens brand)
2 T oil
1 garlic clove, grated
1/2 t ground coriander
1/2 t cumin
1/2 t garam masala
1/2 t ground ginger
3 sm-med potatoes, diced
1-2 c other veggies (I used peas & carrots)
oil for frying
- Heat oil in a deep, heavy skillet. Once hot, add in the garlic and spices. Cook 1 minute.
- Add potatoes and stir. Cook til they're about 1/2 done (you want them to be pretty tender).
- Add in other veggies and cook the rest of the way. You might want to try mashing some of the potatoes to help the mixture hold together a bit better. I didn't do that this time and it was a little hard to handle.
- Start heating your frying oil. You want it at 350F.
- Unroll your fillo dough on a clean piece of parchment paper/wax paper. Lay out a sheet of dough and fold it over length-wise (you want a long narrow rectangle). Place about 2 T of filling at one end of the dough and fold the side of the fillo dough over the filling to form a triangle. Then fold your dough up in triangles up the rest of the length of fillo.
- You'll need to seal the loose edge of the samosa with a little bit of water. Be careful not to overdo it or you'll get the rest of the fillo soggy.
- Fry at 350F for 1-2 minutes. Drain well.
The Verdict: A-
They were tasty and the spice mixture is just right. I would likely do more of a mashed potato mixture next time. The fillo was pretty easy to work with. The frying was a pain though because we don't have a real deep-frying setup. I'm wondering if you could bake them? Not something I'd make very often unless I could figure out an easier way to cook/crisp them.