Samosas

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 24

Serving Size: 1 samosa

Ingredients

9 sheets Phyllo dough
½ cup Olive oil

Filling
1 ½ pounds Potatoes, peeled and diced into 1/4-inch chunks
1 quarts Water
2 teaspoons Salt, divided
2 tablespoons Olive oil
1 each Onion, chopped medium
2 cloves Garlic, minced
½ teaspoon Fresh ginger, peeled and finely chopped
2 teaspoons Jalapeno, seeded and finely chopped
¾ cup Peas and carrots, frozen
¼ cup Corn, frozen
½ teaspoon Garam Masala
½ teaspoon Turmeric
1 teaspoon Red chili powder
¼ cup Lemon juice
1 tablespoon Cilantro, chopped

Preparation

Filling
1. Put potatoes in a pot with 1 teaspoon of salt. Add water and bring to a boil, cook potatoes until very tender, about 12 minutes.
2. When potatoes are done, drain and mash.
3. Heat oil in a pan over medium heat. Once hot sauté onions, garlic, ginger and jalapeno until tender.
4. Add peas, carrots, and corn continue to cook for 2 minutes.
5. Add Garam Masala, turmeric, red chili powder and one teaspoon of salt. Continue to cook for 3 minutes and remove from heat.
6. In a large bowl, mix potatoes, heated vegetable mixture, lemon juice, and cilantro.
7. Taste and adjust seasoning if desired.
Phyllo dough
1. Preheat oven to 350 degrees.
2. Brush one sheet of phyllo with olive oil. Lay another sheet on top of the brushed one and brush second layer with olive oil; lay another sheet on top and brush with oil.
3. Cut into 2-inch squares.
4. Put one tablespoon of potato mixture in center of square. Bring the four corners together and twist, making them look like a purse.
5. Put on a baking sheet pan and bake for 10-12 minutes or until golden brown.

Nutrition information

Calories: 274 Total Fat: 17g Saturated Fat: 2g Monounsaturated Fat: 12g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 28g Fiber: 3g Total Sugar: 1g Protein: 4g Sodium: 428mg Vitamin A: 50μg Vitamin C: 12mg Calcium: 12mg Iron: 1mg Folate: 13μg