Vegetable Samosa With Filo Pastry Recipe

Vegetable samosa with filo pastry is a delicious variation of the traditional samosa, which is a popular snack or appetizer in middle eastern cuisine. Samosas with filo pastry are typically made with a light, crispy, and paper-thin pastry known as phyllo or fillo dough.

What Is Samosa?

Samosa is a common snack in countries such as India, Pakistan, and Iran. It usually consists of triangular fried dough and is filled with an appetizing mix of potato, onion, and herbs. Depending on the region samosas filling and its shape can be different. This spicy and simple food in various countries from Africa to the Indian Peninsula, the Middle East, and Iran has different recipes. You can find easy samosa recipes in various types in Iranian, Lebanese, Afghani, and Indian restaurants. My crunchy vegetable samosa is made with filo pastry and is super simple and delicious.

Why You Will Love This Recipe?

• Easy to Make. Samosas are always one of the easiest snacks because they don’t require a lot of cooking, and everyone can customize the recipe. Delicious fried treats that you just can’t get enough of.
• Loaded with flavors: These crispy pastries are filled with potatoes and loaded with parsley and coriander flavor. Usually, the amount of pepper that is added is more than the other recipes. So the spiciness level of these crunchy samosas is quite high.
• Customizing the recipe. You can customize the samosa filling according to your taste. The filling we have prepared here is vegan, but you can also use minced meat or add other vegetables to it.

Vegetable Samosa With Filo Pastry Ingredients

• Potato: For the filling use Yukon gold or yellow potatoes. Boil potatoes until tender. It will take 20 to 25 minutes for quartered potatoes.
• Onion: In this recipe, finely chopped onions are fried in a pan until golden and crisp and then mixed with the rest of the filling ingredients.
• Coriander, and parsley: You need a combination of fragrant herbs such as coriander, parsley, and mint for the filling. I always use parsley and coriander and I think it is amazing, but know that there are Indian samosa recipes that call for coriander and mint.
• Oil: We need oil to cook the filling and fry the samosas.
• Spices: Samosa spice is usually a combination of grated ginger (or ground ginger), turmeric, garam masala, ground coriander seeds, and red chili powder. You can make changes to this list according to your taste.
• Filo pastry: A samosa is a fried or baked pastry with a savory filling. A traditional samosa pastry is made with flour, oil, salt, and water. Making dough may be a little difficult and time-consuming. But do not worry, there are several good alternatives for this samosa dough. Puff pastry, filo pastry, and Spring roll wrappers are some of your options.

Vegetable Samosa Filling

I usually peel potatoes first and then chop them into small pieces and cook them with water and salt. In this way, the potato will be soft after cooking. If you like, you can boil unpeeled potatoes and then peel them. While boiling potatoes, chop onions and saute them with turmeric in oil. Then add salt and spices. The color of the chopped onions should turn golden brown.

Then remove the onions from the heat, mash potatoes with a fork, and add them to the fried onions. Let the potato mixture cool down and then add chopped fresh herbs. Be sure to add the vegetables and herbs after removing the potatoes from the heat so that they do not lose their flavor, aroma, and bright color. The combination of coriander and parsley gives the samosa a good flavor. As you wish, you can add other aromatic vegetables.

Folding Samosas With Filo Pastry

Filo pastry is usually sold frozen and must be defrosted before use. Remember that after opening the pastry package, you must place a damp cloth over top to prevent the dough from drying out. If filo pastry sheets are not rectangles you should cut them into 3-inch strips. If you want to make a small samosa as finger food, you can make rectangles smaller. Place a spoonful of the filling at the end of each strip.

Hold one corner and bring it over the filling to make a triangle. Fold again. In this way, you will create multiple layers of thin pastry over the filling. Repeat folding until a little bit of excess filo pastry remains. Seal the samosa with flour paste or water. Put some oil into the frying pan and fry samosas on both sides on medium heat until golden in color and crispy. After frying, you can serve it with any sauce you like.

Variations

• Vegetable samosa without potato: Potatoes are a common ingredient in traditional samosa recipes, but you can substitute them with other vegetables or fillings like carrots, peas, corn, beans, and bell peppers.
• Samosa without onion-garlic: While onion and garlic add flavor to traditional samosa fillings, you can still create a delicious meal by adding various herbs and ingredients like fresh and chopped coriander, parsley, bell peppers, carrots, and peas.

FAQs

How to Make Samosa in the Oven?

Frying samosa requires too much oil. If you want a healthier samosa, you can make samosa in the oven. If you use filo pastry, you can put samosa in the oven. To do this you should brush them with melted butter and place them on a baking tray.

What to Serve With Samosa?

You can serve samosa with yogurt dip, chili sauce, or mint coriander chutney.

Did you like the vegetable samosa with filo pasty recipe?  Try my Persian sausage and potato recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 

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Vegetable Samosa Recipe With Filo Pastry

Serves: 5 Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 320 calories 20 grams fat

Rating: 4.6/5

( 16 voted )

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Ingredients

• 2 large potatoes
• 2 medium onions
• Oil
• salt and pepper
• 1/4 cup fresh coriander, and parsley, finely chopped
• 1 teaspoon turmeric
• 1 teaspoon ground coriander seeds
• Filo or Yufka dough 1 package

Instructions

Step 1

I usually peel potatoes first and then chop them into small pieces and cook them with water and salt. In this way, the potato will be soft after cooking. If you like, you can boil unpeeled potatoes and then peel them.

Step 2

While boiling potatoes, chop onions and saute them with turmeric in oil. Then add salt and spices. The color of the chopped onions should turn golden-brown.

Step 3

Then remove the onions from heat, mash potatoes with a fork, and add them to the fried onions. Let the potato mixture cool down and then add chopped fresh herbs.

Step 4

Be sure to add the vegetables and herbs after removing the potatoes from the heat so that they do not lose their flavor, aroma, and bright color. The combination of coriander and parsley gives the samosa a good flavor. As you wish, you can add other aromatic vegetables.

Step 5

Filo pastry is usually sold frozen and must be defrosted before use. Remember that after opening the pastry package, you must place a damp cloth over top to prevent the dough from drying out.

Step 6

If filo pastry sheets are not rectangles you should cut them into 3-inch strips. If you want to make a small samosa as finger food, you can make rectangles smaller. Place a spoonful of the filling at the end of each strip.

Step 7

Hold one corner and bring it over the filling to make a triangle. Fold again. In this way, you will create multiple layers of thin pastry over the filling. Repeat folding until a little bit of excess filo pastry remains.

Step 8

Seal the samosa with flour paste or water. Put some oil into the frying pan and fry samosas on both sides on medium heat until golden in color and crispy. After frying, you can serve it with any sauce you like.