Bohri Samosas and Blissini

READY IN: 1hr 30mins




  • How to make them: Soak the soya granules in hot water for about 1/2 hour. Squeeze out all the water and drain.
  • Saute the onions in oil after adding the jeera and fennel mixture. When the onions turn light brown add the.
  • Soya granules, green peas and the garam masala. Add ginger-garlic paste, salt, red chilli and mix well.
  • Add a little water to bring all the ingredients together and incorporate the bold flavors throughout the stuffing. Add the Cooked sweet potatoes, mix well. Remove from fire and cool.
  • Now remove the sheets of Phyllo gently one by one and apply the melted butter with a brush.
  • Place the next sheet over the first one and brush more melted butter.
  • Repeat for about 3-4 layers and cut them with kitchen shears lengthwise into two or three strips.
  • If you have three strips you will have mini samosas and two will form bigger ones. I have a mixed batch.
  • Place a large spoonful of mixture on to one end of one strip of pastry. Fold over to cover and form a triangle.
  • Fold over into a cone from one end of each strip until the stuffing is completely encased inside the pastry.
  • Heat the oven to about 350 degrees F and bake the little bundles until the shell is a deep brown color.