Indian Potato Samosas | Melanie daPonte

I love Indian restaurant food, especially those tender, flaky pastry pockets filled with savory filling called Samosas. Most restaurants deep-fry these little treats, but I prefer them baked at home without that all that oil.

I do not enjoy fussing around with from-scratch pastry dough, so I thawed some frozen whole wheat piecrust I had hanging around from the holidays. It was easy to just cut out the circles, fill and bake.

This recipe is a tasty complement to a curry stew and the filling is delicious as a side dish on its own.

Potato Samosa Filling

Recipe courtesy The Captious Vegetarian

4 medium-sized potatoes 2 – 4 Tbs. oil 1 medium-sized onion, peeled and minced 1 cup defrosted frozen peas 1 Tbs. peeled and grated fresh ginger 1 fresh hot green chili, minced 3 Tbs. finely minced cilantro 2 Tbs. water 1 tsp. salt 1 tsp. ground coriander 1 tsp. garam masala 1 tsp. ground roasted cumin seeds 1/4 tsp. cayenne pepper 2 Tbs. lemon juice Instructions: Boil the potates unpeeled and whole. Meanwhile, chop and measure out all the other ingredients. When the potatoes are tender, drain and let cool. While the potatoes cool, heat the oil in a 10- to 12-inch skillet over a medium flame. Add the onion, stirring and frying until it turns a light-brown color.

Add the ginger, green chili, cilantro, and water, and simmer gently for a few minutes, until the skillet starts to dry out.