You may also like
Categories:
red potatoes fennel seeds ground cumin turmeric vegetable oil onion serrano chilies fresh gingerroot garlic fresh spinach phyllo sheets unsalted butter mint sprigs Accompaniment
Viewed: 13 - Published at: 5 years agoIngredients
- 1/2 pound red potatoes (about 5, each about 2 inches in diameter)
- 1 tablespoon fennel seeds
- 1 tablespoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 cup vegetable oil
- 1 onion, chopped
- 3 small serrano or jalapeno
- chilies, chopped fine (wear rubber gloves)
- a 2-inch piece fresh gingerroot, peeled and grated fine
- 3 garlic cloves, minced
- 1 pound fresh spinach, coarse stems discarded and leaves washed well and drained (about 3 cups packed)
- ten 17- by 12-inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper and covered with a kitchen towel
- 1 stick (1/2 cup) unsalted butter, melted
- Garnish: fresh mint sprigs
- Accompaniment:mint chutney
Method
- In a saucepan simmer potatoes in salted water to cover until barely tender, about 12 minutes, and drain in a colander.
- Cut potatoes into 1/4-inch dice.
- In a heavy skillet dry-roast fennel seeds, cumin, and turmeric over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them.
- Add oil, onion, chilies, gingerroot, and garlic and cook, stirring, until onion is softened.
- Add potatoes and spinach and saute over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes.
- Season filling with salt and pepper and cool.
- Filling may be made 1 day ahead and chilled, covered.
- Preheat oven to 400 F. and lightly grease a baking sheet.
- On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter.
- Top with a second phyllo sheet and brush lightly with butter.
- Cut stacked phyllo crosswise into 5 strips, each 12 by about 31/2 inches.
- Put 2 teaspoons filling near one corner of each strip and fold corner of phyllo over to enclose filling and form a triangle.
- Continue folding strip, maintaining triangle shape.
- Put samosa, seam side down, on baking sheet and cover with plastic wrap.
- Make 24 more samosas with remaining phyllo and filling in same manner.
- Samosas may be prepared up to this point 6 hours ahead and chilled, covered.
- Bake samosas in middle of oven until golden brown, about 10 minutes.
- Garnish samosas with mint and serve warm with chutney.
