Recipe
Delhi Swaad Samosas
- Prep: 30 min.
- Servings: 18
Try this recipe and you will never go out and buy samosas again. Just one bite will bring back fond memories of home. And you thought making samosas was going to be hard!
What You Need!
1 Tbsp. oil
1 onion, chopped
1 tsp. minced gingerroot
2 cloves garlic, chopped
1 tsp. cumin seed
1/2 lb. (225 g) Yukon gold potatoes (about 2), cooked, peeled and cut into 1/4-inch cubes
1/2 cup frozen peas, thawed
1 tsp. garam masala
1/2 tsp. red chili powder or cayenne pepper
1/2 cup chopped fresh coriander (cilantro)
1/4 cup Kraft Zesty Italian Dressing, divided
1 pkg. (411 g) frozen puff pastry (2 blocks), thawed
1/4 cup flour
Make It!
HEAT oil in large skillet on medium-high heat. Add next 4 ingredients; cook and stir 3 min. or until onions are crisp-tender. Stir in next 4 ingredients; cook 2 min., stirring frequently and mashing lightly with back of spoon. Stir in fresh coriander and 2 tbsp. dressing. Refrigerate 15 min.
MEANWHILE, heat oven to 400ºF. Roll out 1 pastry block to 9-inch square on lightly floured surface; cut into 3 (3-inch wide) strips. Cut each strip into 3 (3-inch) squares. Dust squares lightly with flour; stack on plate. Repeat with remaining pastry block.
SPOON about 1 Tbsp. potato mixture onto centre of each pastry square; fold diagonally in half. Firmly press edges together to seal. Place on baking sheet; brush with remaining dressing.
BAKE 18 to 20 min. or until crisp and golden brown.
Serving Suggestion:
Serve with tamarind chutney.
Nutritional Information
(per serving)
Serving Size =
1 samosa (43 g)
