CRISPY VEGETARIAN SAMOSAS WITH CILANTRO-YOGURT SAUCE
A Indian inspired vegetarian appetizer with a delicious filling, crispy filo pastry and a cool cilantro sauce!
Provided by Marilena Leavitt
Categories Appetizer
Time 1h20m
Yield 50
Number Of Ingredients 25
Steps:
- Remove the package of thawed filo from the refrigerator and let it come to room temperature while you work on the filling.
- Peel and cut the potatoes into small cubes. Place them in a pot with boiling water over medium high heat and cook the potatoes for about 5 minutes, or until they are fork tender. Drain them, reserve a little of the cooking water, and set aside.
- While the potatoes are cooking, set a medium skillet over medium high heat. Add the vegetable oil and sauté the onion until translucent, about four minutes. Then add the garlic and the ginger, and cook for a few more minutes until caramelized and fragrant. To the skillet, add the cumin seeds, the coriander, garam masala, turmeric, and cayenne pepper. This step is important-it will allow the spices to bloom and give the mixture a deep flavor.
- Next, add the potatoes to the skillet and season everything with salt. With the back of a wooden spoon, mash the potatoes gently and add about ¼ cup of the reserved cooking water to loosen up the mixture. Gently fold in the peas, cover the skillet and turn off the heat.
- To make the dipping sauce, place all ingredients in the bowl of a small food processor or a small blender and mix until the sauce is smooth. Taste and adjust the seasoning. Refrigerate the sauce until ready to use.
- Preheat the oven to 375°F.
- Melt about ⅓ cup of butter and let it cool. Place one filo sheet on a clean surface. With a pastry brush, brush the filo with some butter. Top with a second filo sheet and brush it with some butter again. Cut the filo vertically into 8 strips. Place a spoonful of the filling in the bottom right corner of the pastry strip. Fold the pastry into a triangle, rolling it all the way to the top. Repeat with the rest of the filo until the entire filling is used.
- Place the samosa triangles on two baking sheets lined with parchment paper. Brush the tops with some of the melted butter. Bake for about 20 minutes or until crisp and lightly brown. Remove from the oven and let them cool. Serve warm or at room temperature with the dipping sauce.
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Niko Telokom
[email protected]I'm not a fan of cilantro, so I omitted it from the yogurt sauce. The samosas were still delicious.
Sonam Theeng
[email protected]These samosas are a bit time-consuming to make, but they're definitely worth the effort.
Laxman Kapar
[email protected]I'm a vegetarian and I'm always looking for new recipes. These samosas are a great addition to my repertoire.
nasim Hossin
[email protected]I've made these samosas several times now and they're always a hit. My friends and family love them!
Jennifer Dorsey
[email protected]These samosas are perfect for a party or potluck. They're easy to make ahead of time and they always disappear quickly.
Chrizel van Deventer
[email protected]I'm not sure what I did wrong, but my samosas turned out soggy. I think I might have overfilled them.
da man
[email protected]These samosas were delicious! I especially liked the cilantro yogurt sauce.
shadat Hossain
[email protected]I had a hard time finding samosa dough, so I ended up making my own. It was a bit of a pain, but the samosas were worth it.
Grant Kitterman
[email protected]The samosas were a bit too oily for my taste, but the flavor was good.
Hammad Rana
[email protected]These samosas were easy to make and turned out great! I used a store-bought samosa dough to save time, and the filling was delicious.
Daniel Ifebuche
[email protected]I'm not a vegetarian, but these samosas were so good that I didn't even miss the meat. The flavors were perfectly balanced and the cilantro yogurt sauce was the perfect complement.
Mor Yani
[email protected]These samosas were a hit at my party! The filling was flavorful and the pastry was crispy and flaky. I will definitely be making these again.