Easy baked Vegetable Samosas using fillo pastry and a mildly spiced potato and green peas filling. Great as an afternoon snack or tea time treat.
Samosas are triangular shaped stuffed pastry snacks that are deep fried or baked. The filling is usually made up of spiced potatoes, onions, and peas. Sometimes a little ground beef, lamb, or chicken is added. Served with a little chutney or yogurt, it can be a very tasty and delicious light lunch.
I used up the remaining filo pastry left over from making those Shanghai Style Pancakes. I made these Vegetable Samosas yesterday as a treat for my boys as it was the last day of their spring break. I had to make up for lost time as I was sick the previous weekend and most of last week (their spring break). It was a real bummer! Good thing the boys are old enough to keep themselves busy and occupied.
I love filo pastry. It is a wonderful ingredient for many quick and easy snacks and desserts.
Easy baked Vegetable Samosas using fillo pastry and a mildly spiced potato and green peas filling. Great as an afternoon snack or tea time treat.
- ½ lb fillo pastry (about 16 to 18 sheets)
- vegetable oil (for brushing pastry)
- 3 medium potatoes
- 3 tbsp vegetable oil
- 1 onion (chopped)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp garam masala
- 1 tsp ground coriander
- ¼ tsp chili powder
- ½ cup frozen peas (150g)
- Salt to taste
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Scrub potatoes and boil in lightly salted water for about 30 minutes or until potatoes are tender. Drain and allow potatoes to cool slightly before handling. Peel and dice potatoes into ¼ inch cubes.
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Heat vegetable oil in a medium pan. Add onions and fry until soft and translucent. Add cumin seeds and mustard seeds. When seeds start to sputter, stir in garam masala, coriander powder, and chili powder.
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Add frozen peas and cubed potatoes. Season with salt. Give it a good stir. Remove and allow filling to cool.
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Place one sheet of fillo pastry on a work surface. Brush lightly with vegetable oil. Fold into half lengthwise. Place 1½ to 2 tablespoons filling at one corner. Fold a corner of pastry over filling to create a triangle. Continue folding until entire strip of pastry is used up and a triangular parcel is formed. Repeat until all filling is used up.
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Place seam side down on a lightly oiled baking tray and brush the tops of pastry parcels lightly with oil. Bake in a 350°F oven for about 30 minutes or until golden brown. Remove and serve immediately.
These Vegetable Samosas are delicious eaten warm with Greek yogurt.
Enjoy…..and have a wonderful day! 😎
tigerfish says
April 11, 2011 at 5:28 pmThat’s a good continuation from using the filo pastry on making red bean pancakes. Now we have sweet and savory (spicy) and no filo pastry leftovers! 😀
torviewtoronto says
April 11, 2011 at 7:31 pmdelicious looking samosa and filling
Nami @ Just One Cookbok says
April 11, 2011 at 7:44 pmHi Biren! Thank you for sharing this recipe. I’ve tried samosa and I love it, but never knew it was this easy! I have to check if I have mustard seeds, but that’s only one I may not have besides fillo. These look great snack for the kids if I avoid chili powder… Looking forward to try it. First, I still need to look for fillo.
Biren says
April 12, 2011 at 11:04 amIf you can’t find mustard seeds, you can omit it for now. These are great snacks for the kiddies. My big boys love them. 🙂
Reeni says
April 11, 2011 at 7:51 pmI love samosas! They are irresistible treats! These look extra flaky and so incredibly delicious.
Julie M. says
April 11, 2011 at 8:42 pmI love samosas! Yours look delicious! Beautiful snaps as always. 🙂
Juliana says
April 11, 2011 at 10:04 pmI love samosa, and love the idea of using filo dough…they look delicious 🙂 Have a great week ahead Biren!
denise @ bread expectations says
April 11, 2011 at 10:20 pmHi Biren 🙂 This post and the last one have stirred such warm memories for me! I’m smiling about lazy afternoons in my uncle’s huge, rambling and untidy bungalow surrounded by lalang, that was left to get so unruly, often, snakes would slither into the house! YIKES!!! Thank goodness there were huge (but lovable) Alsatians to take care of the snakes LOL Many Sunday afternoons, all the children (including myself and my countless cousins) would be gathered to help stuff and fold well over 200 samosas just for the (extended) family’s afternoon tea!
I love how flaky yours look and the whole cumin seeds are a lovely touch 🙂
Biren says
April 12, 2011 at 11:09 amWow…200 samosas are a lot of samosas but many hands make light work. I can almost smell and feel the balmy weather of the tropics with your reminiscence. 🙂
Our Eyes Eat First says
April 11, 2011 at 11:21 pmdelicious!! thanks for showing us the fold technique as well : j
spcookiequeen says
April 11, 2011 at 11:21 pmI was eyeing these earlier just couldn’t get over. I had these years ago a friend made them and I never knew how she did. I remember the chutney she made to dip them in, they were so good. Sorry the kids weren’t well. We had major rain during break. Saving this one.
Happy Monday.
-Gina-
Biren says
April 12, 2011 at 11:11 amHi Gina, thanks for visiting. Samosas are not difficult to make and kids love them. They are good on their own or with chutneys and yogurts.
Shirley says
April 12, 2011 at 1:07 amSimply love the idea of baked samosas Biren!
Mina Joshi says
April 12, 2011 at 3:27 amThe samosas look great. Healthy too as you didn’t fry them.
Glad to know that you are feeling better now.
penny aka jeroxie says
April 12, 2011 at 6:57 amlove making samosa. can always try different fillings.
Joanne says
April 12, 2011 at 7:06 amI love that you used filo for these! What a fun way to enjoy such a delicious treat!
Grace says
April 12, 2011 at 7:52 amLooks yummy! I made samosas both with phyllo do and making the dough. It’s always a crowd pleaser!
LeQuan says
April 12, 2011 at 8:44 amAww, sorry that you were sick during your boys’ spring break. It’s tough to be sick and still have to suck it up and take care of others. Like you said though, good thing your boys can entertain themselves. I really like samosas, but didn’t like them if they were stuffed with too much meat, so yours are perfect, no meat at all :-D. They look perfectly crispy and crunchy. I’d down that whole plate right now if I could.
Tina (PinayInTexas) says
April 12, 2011 at 9:29 amWas blog hopping when I stumbled on your blog!
Can’t wait to try your vegetable samosas! They look really good!
Biren says
April 12, 2011 at 11:13 amHi Tina, thanks for visiting! I will be hopping over to your blog soon. 🙂
Roxan says
April 12, 2011 at 9:37 amBiren! These look SO flaky and full of flavor. I love all the different spices you used for the filling. I would love to have some of these!
How are you doing? Are things starting to thaw out over there? 🙂
Biren says
April 12, 2011 at 11:14 amThanks for asking Roxan. I’ve been under the weather lately as the weather slowly warms up. Hope to shake off those bugs soon.
DongXing says
April 12, 2011 at 10:20 amWe all love samosas in our household, especially with minced lamb. I like your baked version, I shall have to attempt these one fine day!
Biren says
April 12, 2011 at 11:16 amMy younger son has just requested for some meat to be added to my next batch. Boys are such carnivores. 🙂
Sanjeeta kk says
April 12, 2011 at 10:26 amHey Biran..long time since I came here. Hope you are doing fine. The samosas are so fluffy and yum. I don’t get these sheets here.
Biren says
April 12, 2011 at 11:17 amNice to have you back. 🙂 I have been a little under the weather but am recovering. These fillo sheets are really nice as they can be used in a lot of snacks and desserts.
Sonia says
April 12, 2011 at 6:10 pmBiren, the samosas are looking AWESOME. I just love to have it any time, liked the baked version made with phyllo sheets. Next time i make samosas at home, am gng to try it this way…cheers !
Peggy says
April 12, 2011 at 7:33 pmThese samosas look great! I’ve never seen them made with fillo dough, so this is a great adaptation! =)
sophia says
April 12, 2011 at 10:01 pmHow do they fare in a lunchbox? I’m looking for lunch box ideas, and I noticed that you say to eat immediately…do they not keep well as leftovers? Of course eating all of them is no problem though…they look fantastic!
Biren says
April 12, 2011 at 10:12 pmThey taste very good at room temperature. If you do not mind them a little soft, they will work nicely in the lunchbox. They do crisp up very easily in the toaster oven. 🙂
kitchen flavours says
April 13, 2011 at 8:57 amI love samosas, I bought a pack of springroll wrapper a couple of weeks ago to make some samosas, and the wrapper is still in the freezer! Thanks for reminding me. Your samosas look very good, would be lovely with a cup of that teh tarik of yours!
5 Star Foodie says
April 13, 2011 at 4:36 pmThese sound terrific, I like that you used filo dough which I have a lot of to use up soon, so this is a great idea for me to use. The filling must be so flavorful with all the spices here.
Magic of Spice says
April 16, 2011 at 4:54 pmOh my these look incredibly tasty!
Jill says
March 9, 2013 at 8:45 pmThese look wonderful! The Husband loves samosas. Have you tried freezing them? How did they fare? There’s only the two of us, and making a bunch at one time and thawing as necessary would be much easier.
Biren says
March 14, 2013 at 10:47 amI have not tried freezing them. I am not sure if the delicate fillo dough will hold up although they do come frozen. Perhaps you can give it a try.
Beth @ Aunt B's Kitchen says
April 23, 2013 at 1:40 pmHi Biren,
Just wanted you to know that I’ve linked this post in this week’s “What We Ate” on my blog. You can find the post here: auntbbudget.blogspot.ca/2013/04/what-we-ate-april-15-21.htm. Great recipe. 🙂
Biren says
April 23, 2013 at 4:47 pmHi Beth! Good to see you here and thanks for the link back. The addition of beef must have made the samosas really tasty. 🙂