Golden and crisp on the outside with a warm, spiced filling inside, these Indian Potato Walnut Samosas are a delicious twist on a classic snack. Creamy potatoes are mixed with peas, onions, cilantro, and jalapeño, then paired with the crunch of walnuts for a hearty bite. Wrapped in flaky phyllo pastry and baked until golden, they’re a lighter alternative to traditional fried samosas — perfect for parties, appetizers, or pairing with sweet-spicy mango chutney.
INGREDIENTS:
1 1/2 lbs. whole potatoes, unpeeled (about 3 large)
1 tablespoon canola oil
1 teaspoon black mustard seeds
2 cloves garlic, thinly sliced
1/2 cup minced onion
1/4 cup minced cilantro
1 jalapeño pepper, finely chopped
2 tablespoons lemon juice
1 teaspoon salt
1 cup frozen peas, thawed
1 cup chopped walnuts
1 package (1 lb.) phyllo pastry
Cooking spray
METHOD:
Place potatoes in a large pot of salted water. Boil until tender, about 20–25 minutes. Drain, cool slightly, peel, and chop.
In a large skillet, heat oil over medium-high heat. Add mustard seeds and cook until they begin to pop, about 1–2 minutes. Stir in garlic and onion; cook for another 2–3 minutes until softened. Remove from heat to cool slightly.
In a large bowl, combine chopped potatoes, onion mixture, cilantro, jalapeño, lemon juice, salt, peas, and walnuts. Stir gently to blend.
Preheat oven to 375°F (190°C). Place one sheet of phyllo on a clean work surface with the long side facing you. Spray lightly with cooking spray and top with a second sheet. Cut into 2 1/4-inch wide strips. Keep unused sheets covered with a damp towel to prevent drying.
Place 1 tablespoon of filling at the bottom corner of each strip. Fold the corner over the filling to form a triangle, then continue folding the strip back and forth into triangles until you reach the end. Place on a parchment-lined baking sheet. Repeat with remaining phyllo and filling. Spray the tops lightly with cooking spray.
Bake for 15–18 minutes, or until lightly golden and crisp.
Enjoy warm with mango chutney for dipping.
YIELD: Makes 60 pieces.
Freeze unbaked samosas in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 5 extra minutes to the cooking time.
SOURCE: Adapted from a recipe at California Walnuts
