Made these “samosas” for a quick dinner, both easy and rewarding. I use quotation marks as our interpretation of samosas is fairly broad. Contemplated making the traditional dough and deep frying, but then phyllo and a clean trip in the oven seem much more appealing on a hurried evening. That bowl in the back holds raita: whole yogurt, chopped cucumbers, cilantro, sea salt, and squeeze of lemon. Mix together and store in the fridge. As for proportions? It’s all personal preference.
The filling is just as simple. Boil and mash two potatoes, set aside. In the same saucepan where you boiled the potatoes, saute onions with butter on low heat till translucent. Mix in chopped carrots and peas. Cook through, then add the mashed potatoes, mixing everything evenly. Season with: curry powder, coriander, salt and pepper. Fold in chopped cilantro. Taste and adjust as you go. I use measurements for pastry/desserts, but on the savory end we stick to dishes that are easily adaptable.
Divide the filling into quarters to assemble four giant samosas. For each samosa lay out two sheets of phyllo, butter the surface, and spoon on the filling. Fold the phyllo into a square, and bake at 375F till golden, about 30 min. Top with raita and devour.