Potato Samosa Phyllo Triangles


I have another wonderful little recipe for you, Potato Samosa Phyllo Triangles. These are fantastic as an alternative to deep-fried samosas, because even though the butter used on the phyllo is a little heart-stopping, they are healthier, and taste light and fresh with a great crunch through the pastry. I also love using the warm Indian spices like garam masala and cumin seeds for aromatic flavour – you definitely need to add less fat and oil.


You gotta love a recipe that starts out with such humble ingredients! A perfect food for the fall, because once again it’s using those lovely autumn harvest veggies as a base.

This recipe is another one that’s really labour-intensive, but I do think it ends up being worthwhile. I probably wouldn’t be making these for just anything, but I’m having guests over on Saturday, so I thought these would be a fun appetizer to have on hand. That is, if they make it that long … my samosa stash has already been raided (mainly by me), and we still have a few more days to go!

Potato Samosa Phyllo Triangles
1 1/2 pound Yukon Gold or boiling potatoes
1 large onion, chopped (2 3/4 cups)
1 teaspoon garam masala (Indian spice blend)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 cup vegetable oil
1/2 cup frozen peas, thawed
12 (17- by 12-inch) phyllo sheets, thawed if frozen
3/4 stick unsalted butter, melted and cooled


I love the delicious vibrant flavours in Indian food

Peel potatoes and cut into 1/2-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.


I wish I could somehow incorporate smell through this blog, because I can’t begin to describe how delicious these onions and spices were once they started to heat up

Cook onion, spices, and 3/4 teaspoon salt in oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.

Preheat oven to 375°F with racks in upper and lower thirds.
Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on work surface. Gently brush with some butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape.


This was messy work and didn’t always turn out. While most of my samosas are in a nice tight triangle, a few didn’t really make it and are more “pouches” than anything. Happily, they still taste great.

Put samosa, seam side down, on baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling. Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.


After baking, these little guys were mouthwatering. Just a warning, though, do wait until they’ve cooled before taking a giant bite out of them. I learned the hard way. Worth it.

Word of the day:

Funicular: of or pertaining to a rope or cord, or its tension; worked by a rope or the like; (noun) a funicular railway


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