Since high school, we would always have some kind of Indian food for Thanksgiving. My parents had to deal with our odd eating habits from early on and they never seemed to sync with each others. For example, my sister became vegetarian when she was 9, I was vegan from age 19 to 22. My brother became a Hare Krisha when he was in high school and didn’t eat meat, mushrooms, and onions. My dad was the only one that was consistent. He enjoyed his regular old meat and potatoes and would always sneak away to McDonalds for a Big Mac. Recently, my brother and I started eating meat, my mom became a vegetarian and…….SHOCKINGLY, my dad has become a vegetarian and is thinking of switching to being a vegan. I’m excited to make fun of his Tofurky at the next family Thanksgiving.
Just kidding, I’ll probably just make him these samosas and let him know how proud I am of him. (But, they aren’t vegan so……he will have to cheat a bit.)
Prep Time: 30 minutes| Cook Time: 20 minutes
1 package of Phyllo dough
2 pounds of potatoes
2 cups of frozen peas
2 T olive oil
2tsp of curry powder
1/2tsp of paprika
1tsp of grounded coriander
1/2tsp of cinnamon powder
1tsp of cumin powder
1/4 cup of melted butter
1) Cut the potatoes into chunks and boil until tender. About 15 minutes. Once soft, mash them a bit using a fork. You don’t want mashed potatoes here but more of a chunky consistency.
2) In a small bowl, mix together the spices.
3) Heat the oil in a frying pan. Add the potatoes, spices and toss together. Throw in the peas and mix all together.
4) Cut the phyllo into strips that are about 3 inches wide by 6 inches long. Place a tablespoon of mixture onto the top corner of the dough. Fold the dough over and fold each into a triangle.
5) Seal the edges with a bit of water.
6) Place on a slip mat or a buttered cookie sheet. Before placing in the oven, brush all of the samosas with melted butter.
7) Bake for 20 minutes until well browned.
8 ) Serve with fruit or mint chutney.