Spicy Samosas

Instructions

1. 1

   Heat 15ml of olive oil in a large pan over medium heat. Add the cumin seeds and let them crackle for a few seconds, then add the chopped onion and cook until soft and golden, about 3 minutes.

   Tip: The sizzling cumin seeds release their essential oils and make the whole filling fragrant.

2. 2

   Add the diced potatoes and minced green chillies to the pan. Stir well to coat with oil, then cook for 8 minutes until the potatoes start to soften.

   Tip: Cut your potatoes small so they cook faster and create a nice texture in the filling.

3. 3

   Stir in the turmeric powder, garam masala, chickpeas, and salt. Cook for another 5 minutes until the potatoes are tender and the spices are well distributed. Remove from heat and fold in the fresh coriander.

   Tip: Let the filling cool to room temperature before assembling so it doesn't crack the pastry.

4. 4

   Preheat your oven to 200 degrees Celsius. Line a baking tray with parchment paper.

   Tip: A hot oven gives you the crispiest samosas without needing deep frying.

5. 5

   Take one phyllo sheet and brush it lightly with olive oil. Fold it lengthwise into a thin strip. Place 2 tablespoons of filling at one end of the strip, then fold the corner over to create a triangle shape, continuing to fold triangles all the way down the strip.

   Tip: Work quickly with phyllo as it dries out fast. Keep unused sheets covered with a damp towel.

6. 6

   Repeat with remaining phyllo sheets and filling until you have 12 samosas. Place them on the prepared baking tray and brush the tops lightly with the remaining olive oil.

   Tip: The oil helps them brown evenly and turn gloriously crispy.

7. 7

   Bake for 20 to 25 minutes until the samosas are deep golden brown and crispy. Remove from the oven and let them cool for 2 minutes before serving.

   Tip: They'll continue to crisp up as they cool, so don't worry if they seem soft straight from the oven.