Smoky Samosas
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
These smoky samosas are my go to when I want something crispy and satisfying without spending hours in the kitchen. The whole thing comes together in under an hour, and honestly, it's so simple you'll wonder why you haven't made them before. I love using phyllo dough instead of traditional pastry because it's lighter and so much easier to work with. The smoked paprika and liquid smoke give these an incredible depth that feels fancy but tastes completely natural. Plus, potatoes are packed with potassium and vitamin B6, making this an indulgent treat that's actually nourishing. Give these a try and you'll be making them constantly.
Ella x
Ingredients
- 400 gpotatoes(diced small)
- 1onion(finely chopped)
- 2 tspsmoked paprika
- 1 tspliquid smoke
- 1 tspcumin seeds
- 100 ggreen peas
- 8phyllo dough sheets
- 60 mlolive oil
- 2 clovesgarlic(minced)
- 1 tspsea salt
- ½ tspblack pepper
Detail level
Instructions
- 1
Heat 30ml of olive oil in a large pan and add the cumin seeds, letting them toast until fragrant, about one minute.
Tip: Toasting whole spices releases their essential oils and deepens the flavor significantly.
- 2
Add the chopped onion and minced garlic to the pan and cook until the onion turns golden and soft, around 5 minutes.
- 3
Stir in the diced potatoes along with the smoked paprika, liquid smoke, salt and black pepper. Cook for about 8 to 10 minutes until the potatoes are tender, stirring occasionally.
Tip: Cut your potatoes uniformly small so they cook evenly without any hard pieces remaining.
- 4
Add the green peas to the potato mixture and stir well, cooking for another 2 minutes until everything is combined and heated through.
- 5
Remove the filling from heat and let it cool for a few minutes so it is manageable to work with.
- 6
Take one phyllo sheet and brush it lightly with the remaining olive oil. Place about 2 tablespoons of filling near one corner and fold the sheet into a triangle by folding one corner over the filling, then continuing to fold back and forth until you reach the end of the sheet.
Tip: Keep unused phyllo sheets covered with a damp cloth so they do not dry out while you work.
- 7
Repeat with the remaining phyllo sheets and filling to make 8 samosas total.
- 8
Preheat your oven to 200 degrees Celsius. Place the folded samosas on a baking sheet, brush the tops lightly with oil, and bake for 12 to 15 minutes until they turn golden and crispy.
Tip: Baking instead of deep frying keeps these samosas lighter while still achieving that satisfying crispness.
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