Hello everyone! Baked phyllo dough samosa pies on the menu today. Crispy samosa is an iconic Indian snack that can be found at street food carts and restaurants all over India. Easy to make a quick go-ahead appetizer, snack, or stand-alone dinner with a bowl of delicious salad this hearty Indian staple is a must-try. Healthy vegetable filling flavored up by delicious spices wrapped in a crispy phyllo dough shell, vegetable samosas are going to become a rotating dish in your household during the Lent season and afterward!
Baked phyllo dough samosa pies are a low-carb baked (non-deep fried) version of an authentic Indian samosa recipe. Cutting time on making dough and cutting calories is worth trying our Healthy vegetarian samosa recipe. It takes 10 min of hand on time to make a filling that can be stored in a fridge and 10 minutes to wrap triangle-shaped traditional samosa pies using pre-made store-bought phyllo dough that will make your life easier.
What Ingredients Go Into Samosas?
- Dough made from all-purpose flour
- Mashed potatoes spiced with garam masala, cumin seeds, turmeric powder, coriander seeds, and cayenne pepper
- Green peas
- Onion
- Garlic
- Green chili peppers
- Cilantro
The spices:
- Curcumin
- Turmeric powder
- Garam masala
- Cumin
- Coriander seeds
How to make phyllo dough samosas
- Thaw phyllo dough in the fridge overnight
- Make the spiced vegetable filling
- Make samosa cigars
- Bake (Not fry Woo-Hoo 🙂 ) your low carb healthy samosas
Make spiced vegetable filling
- Mashed vegetables – Boil potatoes until tender, add peas to the pot with potatoes and boil for 1 minute. Roughly, mash drained vegetables with a fork to have a chunky consistency. It’s nice to leave some peas untouched.
- Cook spices and aromatics – cook onion and garlic until soft and translucent but not colored. Add spices ground with mortar and pestle into powder and cook for 1 minute. Add diced jalapeno and ground ginger cook for 1 minute to let the flavors marry with each other.
- Add vegetable mash – Add mashed vegetable mix and carefully and thoroughly mix everything together so the spices penetrate the vegetable mixture.
- Fresh Cilantro – Last but not least, fresh cilantro add chopped cilantro and let the filling cool before working with the dough.
Folding phyllo dough samosa cigars
- Fold one sheet of phyllo dough in half
- Place no more than one tablespoon of vegetable filling onto the dough as pictured, cover it, fold the opened ends, and roll into a samosa cigar.
- Bake for 20 min at the preheated 350 oven
What to eat with vegetable samosas
3 popular samosa dipping sauces that you can quickly make while your healthy samosas are baking:
1. Traditional mint and cilantro sauce
Liquidize ½ bunch of cilantro and ½ bunch of mint with ½ cup of water with the pinch of salt, sugar and1/4 of lemon juice. Adjust flavor to taste.
2. Savory and tart mango chutney sauce
Open a jar of store-bought mango chutney. No hassle. Or if you happen to have a mango but forgot to buy mango chutney ahead of time make an improvisation of mungo chutney (Liquidize mango in a food processor with a pinch of cayenne pepper, 1 tbsp. of grated ginger, a couple of drops of lemon juice, add chopped cilantro. Quick homemade 1 minute Mango salsa sauce for dipping your healthy baked samosas!
3. Calming creamy sauce
Creamy vegan dill sauce. Dice ½ bunch of dill; mix with 3 hipped tbsp. vegan mayo. Add a pinch of salt and a couple of drops of lemon juice. Taste and adjust flavors to your liking.
Three Ways to Make Samosa Dough
The ideal samosa has a crispy exterior with a flavorful, spicy potato filling on the inside. There are a few different doughs that can be used to achieve golden, flaky perfection:
- Classic dough. A traditional samosa is made with a mixture of maida flour (white wheat flour that can be substituted with all-purpose flour), vegetable oil or butter, salt, and water. Traditional samosa dough is often flavored with carom seeds.
- Wonton wrappers. If you want to avoid the hassle of working with dough altogether—skip the line with store-bought wonton wrappers. These are already trimmed to the perfect size. Brush the edges with water, place filling in the middle, and seal the edges, that’s it! They can be baked or fried.
- Phyllo sheets. For an easy, healthier samosa with the same flavorful filling, try using premade phyllo sheets. Layer phyllo sheets and fill with the potato mixture, then fold into triangles. Brush them with butter, and bake off until golden brown. The delicate, crisp layers contrast well with the creamy potato filling.
How to eat Samosas – Samosa eating etiquette
How does one properly eat an Indian samosa with chutney? Considering the odd triangular shape of a typical samosa, does one dip the samosa in the little cup of sauce, or do you pour it on the potato filling once you take a bite out of it? Or do you use a fork and knife to eat one? How do Indians dine on samosas?
…We usually dip the samosa into the chutney when eating by ourselves, or even scoop up the chole with the samosa. If the sauce is to be shared by more people, spoon some sauce into your plate and then dip the samosa into it. No forks and knives… Indian food is usually eaten by hand, God’s given cutlery. ”
Shalini Bhalla
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Baked Phyllo Dough Samosa Pies
Ingredients
- 2 sweet potatoes
- 1 cup frozen peas
- 1 onion
- 3 cloves garlic
- 1/2 bunch cilantro
- 1 tsp. garam masala
- 1 tsp. turmeric (curcumin)
- 1 tsp. curry powder
- 1 piece ginger root
- 1 pack phyllo dough defrosted overnight in a fridge or according to instructions on the package
Instructions
- Prepare your ingreddients
- Peel sweet potatoes and cut them into 4 parts. Bake for 20 min or until easily pierced by a fork in 350F preheated oven. You can also cook potatoes in boiling water for 20-30 minutes on medium heat. Meanwhile, peel and dice an onion, deseed and dice chili pepper, peel, and dice ginger root. Cook on medium heat for 5 min or until the onion becomes translucent. Add spices cook for 2 minutes more. Add diced ginger, garlic, and chili pepper. Cook for 3 minutes and set aside.
- If you are boiling potatoes add frozen peas to the boiling water 1 minute before the end of cooking. Mash cooked potatoes with peas. If you were baking potatoes, then defrost peas separately in a colander under running cold water for 5 minutes. Add them to the pot with hot baked potatoes and mash with a fork for a chunky texture (it tastes better like that). Leave some peas untouched to add even more texture to your filling. Add spiced onions and diced cilantro and mix everything together. Taste the filling and add some salt or lemon juice if needed.
- Take one sheet of phyllo dough and fold it in half crosswise. Put 1 tbsp. of filling on the edge, fold over, tuck the sides on top and fold – roll the phyllo dough cigar to create a nice tube. Put on a lined baking tray and brush with olive oil.
- Repeat with the remaining dough and filling. Bake in the preheated 350 F oven for 20 minutes.
- Enjoy freshly baked from the oven with mango chutney or other magnificent sauces (find the no – recipe recipe in the post). Bon Appétit!
