Homemade Samosas

These Samosas are killer! They are time consuming to make- but are honestly worth every minute of labor you put into them! You can make your own samosa dough but I prefer buying store bough phyllo paper as they are perfect & crispy  when you deep fry them.


2 cups of potatoes-peeled and cubed

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1/2 cup finely chopped carrot

1/4 cup frozen green peas, thawed

1 half of a medium onion, finely diced

2 green chilies (adjust to desired heat)

1/2 teaspoon mustard seeds

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

1 teaspoon garlic & ginger paste

1/4 teaspoon turmeric

1/2 teaspoon red chili powder (adjust to desired heat)

1 teaspoon lemon juice

1/4 cup chopped cilantro

salt and pepper to taste

24 (14×9-inch) sheets frozen phyllo dough, thawed

1. To prepare samosas, cook potato, carrot, and green peas in boiling water 5 minutes or until slightly tender; drain.

2. Add a couple teaspoons of oil to a pan set over medium heat. Add mustard, fennel and cumin seeds and cook until they begin to pop. Add garlic & ginger paste and cook 30 seconds. Add onion and cook until soft, about 3 minutes.

3. Next add in potatoes,carrots, green peas, chilis, turmeric, chili powder, salt and pepper. Cook for a few minutes, until potatoes are coated with spices. Add lemon juice and cook until liquid has dissolved . Mix in chopped cilantro at the very end.

4. Lightly mash everything up. Set aside to cool. Once cooled, add in your rinsed can of chickpeas.

5.Use a sharp non-serrated knife to slice the phyllo vertically in half and then into quarters.  You should have 6 long strips in front of you.  Place a moderate mound of stuffing (about 1.5 – 2 tbsp) at the bottom of each one.  Take the bottom right corner and fold it up and to the right so that you have a little triangle tip with a flat left side.  Fold this straight up again so that your triangle is sitting with a flat bottom edge.  Continue your folding in this way, always turning across the seam of the phyllo until you reach the end of the strip and you have a small triangular parcel.  Moisten the lip of the last flap with a bit of oil and press it down to seal.Repeat procedure with remaining phyllo, cooking spray, and filling to form about 20-24 samosas.

6. To cook the samosas, preheat your oven to 400ºF with your racks roughly in the center.  Lay the samosas in a single layer on baking sheets covered in parchment paper, being careful to make sure that they don’t touch.  Bake the samosas for 20-25 minutes, or until they’re golden brown all over and flaky looking around the seams.

p.s You can also deep fry  =)

xo romina

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