Recipe by Daydream
Samosas that are a little different. These savory morsels are perfect for pre-dinner appetizers or as a side dish with an Indian buffet. Serve them with your favorite mint chutney - there are several recipes already on Zaar. If you wish, the samosa filling may be made one day ahead, then chilled and kept covered in the refrigerator. From Gourmet Magazine.
- 8 ounces small red potatoes, peeled
- 1 tablespoon fennel seed
- 1 tablespoon ground cumin
- 1⁄2 teaspoon turmeric powder
- 1⁄4 cup vegetable oil
- 1 onion, chopped
- 3 small jalapeno chiles, chopped finely (or serrano chilies)
- 2 inches fresh ginger, peeled and grated finely
- 3 garlic cloves, minced
- 1 lb fresh spinach, coarse stems discarded and leaves washed and drained (3 cups packed)
- 10 phyllo pastry sheets, thawed if frozen, 17-inch x 12-inch in size
- 1⁄2 cup butter, melted
- fresh mint sprig, to garnish
- mint chutney, to serve
Directions See How It's Made
- Stack the thawed phyllo pastry between 2 sheets of waxed paper, cover with a damp kitchen towel, and set aside.
- Simmer the potatoes in salted water until just tender, about 12 minutes, then drain and cut into 1/4-inch cubes.
- Set the potatoes aside.
- Heat a heavy skillet over moderate heat, and then add the fennel seeds, cumin, and turmeric.
- Dry roast the spices for about 2 minutes, stirring occasionally, and taking care not to burn them.
- When the spices are fragrant and darker in colour, add the oil, onion, chilies, gingerroot, and garlic, and cook, stirring, until the onion is softened.
- Now add the potatoes and spinach to the skillet and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes.
- Season to your taste with salt and pepper, then set aside to cool.
- Heat oven to 400F and lightly grease a baking sheet.
- To assemble samosas, place a sheet of phyllo dough on a flat surface with the long side facing you, and brush lightly with melted butter.
- Top with a second phyllo sheet and brush that lightly with butter also.
- Cut the stacked phyllo crosswise into 5 strips, each approximately 12" by 3 1/2" inches.
- Put 1 heaping teaspoon of potato/spinach filling near one corner of each strip.
- Fold the corner of phyllo over to enclose filling and form a triangle.
- Continue folding the pastry strip, maintaining a triangle shape.
- Place samosa, seam side down, on a baking sheet and cover with plastic wrap.
- Continue making the samosas with the remaining phyllo and filling in the same manner.
- You can prepare the samosas up to this point, six hours ahead of cooking - keep them covered, in the refrigerator.
- Bake the samosas in middle of oven until golden brown, about 10 minutes.
- Garnish samosas with mint and serve warm with mint chutney.