Baked Vegetable Samosas

Ingredients

• 2 pieces Large Russet potatoes, boiled and mashed
• 0.5 cup Frozen green peas
• 2 tablespoons Vegetable oil
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Fresh ginger, minced
• 1 piece Green chili, finely chopped(optional)
• 0.75 teaspoon Salt
• 12 sheets Phyllo pastry sheets or Samosa pads
• 3 tablespoons Melted butter or ghee for brushing
• 2 tablespoons Fresh cilantro, chopped

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   Heat 1 tablespoon of oil in a pan, add cumin seeds until they sizzle, then sauté the ginger and green chili for 1 minute.

3. 3

   Add the mashed potatoes, peas, turmeric, garam masala, and salt to the pan; mix well and cook for 3-5 minutes, then stir in cilantro and let cool.

4. 4

   Lay out one sheet of pastry, brush lightly with melted butter, and fold it into a long strip about 3 inches wide.

5. 5

   Place a tablespoon of the potato filling at one end of the strip and fold it diagonally to form a triangle.

6. 6

   Continue folding the triangle along the strip until the end is reached, sealing the edge with a dab of water or butter.

7. 7

   Place the samosas on the baking sheet and brush the tops generously with melted butter or ghee.

8. 8

   Bake for 20-25 minutes, turning halfway through, until the pastry is golden brown and crispy.