Ingredients:
- 2 onions, minced
- 1 tbsp coriander
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 pound potatoes, chopped into 1/2 inch pieces
- 1 10 ounce package frozen peas, thawed and drained
- 1/4 cup chopped fresh cilantro
- dash salt and pepper to taste
- 9 sheets phyllo pastry, thawed
- olive oil
Preparation:
Pre-heat oven to 400 degrees.In a large skillet over medium high heat, sautee the onions in a bit of oil until they are soft, about 6 to 8 minutes.
Add the coriander, cumin and cayenne, and cook for another minute. Remove from heat and add the potatoes, peas and cilantro, stirring to mix well. Season with a bit of salt and pepper.
Stack 3 or 4 sheets of phyloo together, and slice into 4 even rectangles with a pair of kitchen shears. Continue with the rest of the phyllo, then cover with plastic wrap.
Place two or three tablespoons of the potato and peas mix in a corner of the dough, then roll the corner towards the center. Fold in the left and right corners, then roll up again.
Place each samos on a baking sheet, and lightly brush the tops with olive oil. Bake for 20 minutes, or until lightly golden brown.
*Note: You do NOT need to pre-cook the potatoes as long as they are chopped into small enough pieces.
More Vegetarian and Vegan Indian Food Recipes:
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Vegan Palak "Paneer" (Indian Spinach and Tofu)
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Mixed Vegetables, Indian Style
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Aloo Matar (Indian Potatoes and Peas)
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Chai Tea Recipe
Vegan Mango Lassi Recipe
Turmeric Tea Recipe
Palak Paneer (Vegetarian Spinach and Cheese)
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Chole (Chickpea Curry)
