Samosas

Name: Samosas
Cuisine: Indian
Ingredients: 2 Tbsp (30 mL) canola or olive oil; 1 package (1 lb/500 g) phyllo pastry, thawed (you’ll need about 20 sheets); 3 cups (750 mL) frozen hash browns, thawed; ½ cup (125 mL) frozen peas, thawed; 1 Tbsp (15 mL) lemon juice; 1 tsp (5 mL) salt; 1 to 2 Tbsp (15 to 30 mL) chopped fresh cilantro (optional); 1 tsp (5 mL) garam masala; 2 Tbsp (30 mL) butter, melted; 2 Tbsp (30 mL) canola or olive oil; Canola or olive oil, for cooking; Canola or olive oil, for cooking; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 Tbsp (15 mL) grated fresh ginger; 1 tsp (5 mL) curry powder; 1 tsp (5 mL) chili powder; ½ tsp (2.5 mL) ground cumin; ¼ cup (60 mL) dry red lentils

Preparation info

Makes
2½ to 3 dozen
samosas

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

We like to use phyllo pastry to wrap up spoonfuls of spiced samosa filling–it’s a little more delicate (just like us!) and often easier to find. (If you want to use real samosa wrappers, you can find them fresh or frozen in some well-stocked or ethnic grocery stores. Fry the finished samosas in about an inch of canola oil until golden.)

Ingredients

Filling

¼ cup (60 mL) dry red lentils
Canola or olive oil, for cooking

Method

In a small saucepan, cover the lentils with water; bring to a boil and cook for 15 minutes, until tender. Drain and set aside.

In a large pan, heat a drizzle of oil over medium heat and sauté the onion for about 5 minutes, until soft. Add the garlic, ginger, curry powder, chili powder, and cumin; cook for a minute, then add the hash browns, peas, cooked lentils, lemon juice, and salt. C