1. In a medium saucepan boil water. 2. Add potatoes and frozen peas. 3. Cook until potatoes are tender, about 15 minutes. 4. Drain, rinse with cold water and set aside. 5. Heat 1 Tablespoon oil in a large saucepan over medium-high heat. 6. Add onions and garlic and saute until onions are soft, about 5 minutes. 7. Add salt, cumin, turmeric, chili powder, black pepper, cinnamon, cardamom, coriander and ginger. 8. Remove from heat and stir in potatoes and peas. 9. Get one sheet phyllo pastry and brush one half with melted butter. Fold other half over on top of buttered half. 10. Place approximately 4 Tablespoons potato mixture into one corner of phyllo sheet. 11. Carefully make a triangle by folding corners over top of potato mixture and using brushed melter butter to stick each corner on top of each other. 12. Repeat for remaining phyllo sheets and potato mixture. 13. Heat oil for frying, approximately half an inch in bottom of pan. 14. Fry samosas for approximately 2 minutes on each side, turning when bottom is golden brown. 15. Drain on paper towel while cooking the rest. 16. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
