Ingredients Jump to Instructions ↓

  1. As Needed Mini Fillo Shells

  2. As Needed Any Potato curry

  3. 3 Medium Size Potatoes

  4. 1 Finely Chopped Medium Size Onion

  5. Handful Green peas (Fresh OR Frozen)

  6. 2 teaspoons Oil

  7. 1/2 teaspoon Cumin Seed

  8. 1 teaspoon Coriander Powder

  9. A Pinch Turmeric Powder

  10. As Needed Red Chili Powder

  11. As Needed Salt

  12. Little Lemon Juice

  13. To garnish Cilantro/Coriander Leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven for 15 minutes at 350F.

  2. Place the fillo shells in a cookie sheet and bake it for 7-8 minutes.

  3. Take the shells out of the oven and let it cool for at least 2 minutes. Then spoon in the prepared potato filling in the shells and serve it. Crispy samosas are ready to be eaten.

  4. Peel the skin, cut each potato into 4 pieces and cook it.

  5. Heat oil in a frying pan and add the cumin seeds. Once it splutters add the onions and fry it until its soft.

  6. Also add the green peas, salt, turmeric powder, chili powder and coriander powder and fry it for another 5 minutes.

  7. Now add the cooked potatoes and mix it well, coarsely mashing the potatoes. Cook it for 2-3 minutes and switch off the stove. Add the lemon juice (if using) and coriander leaves and mix it well. The potato filling is ready.


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