Ingredients
-
1
-
1/2
-
1 1/2
-
2
-
1/2
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1
-
1/4
-
2
-
2
Directions
South Asian Potato and Spring Pea Samosas, In ‘1, 000 Low-Calorie Recipes’ by Jackie Newgent, RD’, In ‘1, 000 Low-Calorie Recipes’ by Jackie Newgent, RD’
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Steps
|
1
Done
|
Heat the Oil in a Large Skillet Over Med-High Heat. |
|
2
Done
|
Add the Onion, Ginger, and Vinegar and Saute For 3 Minutes. |
|
3
Done
|
Add the Peas, Coriander, Cumin, Lemon Zest, Garam Masala, Salt, and Chili Powder and Saute For 2 Minutes. |
|
4
Done
|
Add the Potatoes and Cilantro and Saute For 2 Minutes. |
|
5
Done
|
Adjust Seasoning to Taste; Transfer Mixture to a Bowl and Set Aside. |
|
6
Done
|
Whisk Together the Butter, Tahini, Mustard, and 3 Tablespoons Water Until Smooth; Set Aside. |
|
7
Done
|
Preheat Oven to 400. |
|
8
Done
|
Unroll and Cover the Phyllo Sheets With a Damp Clean Kitchen Towel. |
|
9
Done
|
One at a Time, Lay a Phyllo Sheet Flat on a Clean Surface and Very Lightly Brush With the Melted Butter Mixture. |
|
10
Done
|
Fold in One-Third of the Phyllo Lengthways Toward the Middle. |
|
11
Done
|
Very Lightly Brush Again With the Butter Mixture and Fold in the Other Side to Make a Long Triple-Layered Rectangle. |
|
12
Done
|
Place 1 Rounded Tablespoon of the Vegetable Mixture at One End of the Long Rectangle, Leaving About 1-Inch Border. |
|
13
Done
|
Take the Right Corner and Fold Diagonally to the Left, Encasing the Filling and Forming a Triangle. |
|
14
Done
|
Then Fold Along the Upper Crease of the Triangle, and Continue Folding in This Manner Until You Reach the End of the Long Rectangle. |
|
15
Done
|
Place on a Parchment Paper-Lined Baking Sheet and Very Lightly Brush the Outer Surface With the Remaining Butter Mixture; Repeat With Remaining Phyllo Sheets and Filling. |
