A mixture of potatoes, onions, peas and spices is stuffed into flaky phyllo triangles and accompanied by a creamy yogurt sauce with this tasty and meat-free recipe.
- 2 large baking potatoes, peeled and cut into 1/2-inch dice
- 3 tablespoons olive oil
- 1 cup onion, finely minced
- 1 serrano chili, stemmed, seeded and finely chopped
- 1 teaspoon ginger, freshly grated
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen green peas, thawed
- 2 tablespoons butter
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1 cup plain yogurt
- 1 tablespoon fresh lemon juice
- 1/4 cup scallions, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
Place potatoes in a saucepan and cover with water. Boil until potatoes are soft, about 15 minutes. Remove from heat and drain in a colander.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add onions, chili, ginger, curry, and cumin. Cook about 10 minutes, or until onions are tender. Add the potatoes, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring frequently, until well combined, about 5 minutes. Stir in the peas. Remove from heat and let cool completely.
In a small saucepan over medium heat, melt the butter with 2 tablespoons oil. Unroll and cover phyllo with plastic wrap, then a slightly damp towel to prevent drying out. Layer 4 phyllo sheets, brushing each with the butter-oil mixture. Cut the layered phyllo lengthwise into 3 strips (3″ x 14″). About 1” from end of phyllo strip, place 1 tablespoon of cooled filling. Fold one corner of phyllo diagonally across to opposite edge to form a triangle. Continue to fold back and forth into triangle to end of strip. Lightly brush outside of triangle with the butter-oil mixture. Fold two remaining strips in same manner. Repeat process four times to make 15 triangles.
Place triangles seam side down, at least 1″ apart, on ungreased cookie sheet or baking pan. Bake in preheated 350°F oven for about 15 to 20 minutes or until golden brown.
While triangles are baking, make yogurt sauce. In a medium bowl, combine yogurt, lemon juice, scallions, cilantro, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cover and chill.
Serve warm samosas with the yogurt sauce for dipping.
Serving size: 1 samosa (79g), Amount per serving: Calories 120, Total Fat – 5g, Saturated fat – 1.5g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 180 mg, Dietary Fiber – 1g, Total Carbohydrate –17g Total Sugars – 2g, Protein –3g, Vitamin D – 0%, Calcium 4%, Iron 6%, Potassium 4%