Potato & Pea Samosas (Vegan)

Submitted by HippieVeganMamaTo5

"This is a mild samosa suitable for children, while maintaining a flavor adults also love. My kids love it with some ketchup for dipping, while adults could enjoy it with an Indian dipping sauce such as plum or mango."

 

• Ready In: 50mins
• Ingredients: 17
• Yields: 12 samosas
• Serves: 4-6

ingredients

• 3 potatoes, peeled and diced
• 2 cups frozen peas
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground ginger
• 12 sheets phyllo pastry
• butter, melted (I suggest Earth Balance)
• oil, for frying

directions

1. In a medium saucepan boil water.
2. Add potatoes and frozen peas.
3. Cook until potatoes are tender, about 15 minutes.
4. Drain, rinse with cold water and set aside.
5. Heat 1 Tablespoon oil in a large saucepan over medium-high heat.
6. Add onions and garlic and saute until onions are soft, about 5 minutes.
7. Add salt, cumin, turmeric, chili powder, black pepper, cinnamon, cardamom, coriander and ginger.
8. Remove from heat and stir in potatoes and peas.
9. Get one sheet phyllo pastry and brush one half with melted butter. Fold other half over on top of buttered half.
10. Place approximately 4 Tablespoons potato mixture into one corner of phyllo sheet.
11. Carefully make a triangle by folding corners over top of potato mixture and using brushed melter butter to stick each corner on top of each other.
12. Repeat for remaining phyllo sheets and potato mixture.
13. Heat oil for frying, approximately half an inch in bottom of pan.
14. Fry samosas for approximately 2 minutes on each side, turning when bottom is golden brown.
15. Drain on paper towel while cooking the rest.
16. Serve warm.