Samosa (Baked)

Instructions

1. 1

   Peel and boil the potatoes in salted water for 12 to 15 minutes until fork-tender, then drain and let cool slightly before mashing coarsely with a fork until a chunky texture remains.

2. 2

   Heat 3 tablespoons oil or ghee in a large skillet over medium heat, then add the cumin seeds and let them sizzle for 30 seconds until fragrant and darkened slightly.

3. 3

   Add the minced onion and cook for 3 to 4 minutes, stirring frequently, until golden and softened; then add ginger-garlic paste and green chili and cook for another minute until aromatic.

4. 4

   Stir in the coriander powder, turmeric, and cayenne pepper, cooking for 30 seconds to bloom the spices and release their flavors.

5. 5

   Add the mashed potatoes and frozen peas to the spice mixture, stirring gently to combine without breaking the potato pieces, then cook for 2 to 3 minutes until peas are warmed through; add amchur powder if using, adjust salt, and remove from heat to cool for 5 minutes before stirring in fresh cilantro.

6. 6

   Preheat oven to 375°F (190°C) and line two large baking sheets with parchment paper for even browning.

7. 7

   Lay one sheet of phyllo dough on a dry work surface, lightly brush with oil, then place a second sheet on top and brush again; cut the stacked sheets lengthwise into four equal strips approximately 3 inches (7.5 centimeters) wide.

8. 8

   Place 1 tablespoon of the potato-pea filling at the bottom right corner of each strip, then fold the dough corner over the filling to create a triangle shape; continue folding the triangle up the length of the strip, maintaining the triangular shape and tucking the end under to seal.

9. 9

   Arrange filled samosas on the prepared baking sheets with the sealed end underneath, lightly brush the tops and sides with remaining oil, and bake for 18 to 22 minutes until golden brown, crispy, and lightly puffed.

10. 10

    Remove from the oven and let cool for 3 to 5 minutes on the baking sheet to allow them to crisp further, then serve warm with mint chutney or tamarind chutney.