Makes 8 or enough to serve 4
|4||scallions, thinly sliced|
|1/4||cup chopped fresh mint|
|1/4||cup chopped fresh cilantro|
|Juice of 2 limes|
|1/2||cup plain yogurt|
|Salt, to taste|
1. In a bowl, combine the scallions, mint, cilantro, lime juice, yogurt, and salt.
2. Stir well; set aside.
|6||sheets phyllo dough|
|4||tablespoons butter, melted|
|4||cups potato curry, lightly smashed with a potato masher or a large fork|
|4||teaspoons canola oil|
1. Set the oven at 300 degrees. Have on hand a rimmed baking sheet. Set a wire rack on it.
2. Lay 1 sheet of phyllo dough on a work surface. With a pastry brush, lightly moisten the sheet with butter. Lay another sheet of phyllo on top and butter again. Repeat with a third sheet and more butter.
3. Make 3 horizontal cuts, dividing the phyllo sheets into 4 thin pieces (each 4-by-13-inches). Place 1/2 cup of potato curry at one short side of each piece.
4. Fold the end of the dough over the filling to form a triangle. Continue to fold the strip into triangles, like a flag. Seal the ends with butter, if necessary.
5. Use the remaining 3 sheets of phyllo, butter, and filling to shape 4 more triangles.
6. In a large skillet over medium high heat, heat 2 teaspoons canola oil. When the skillet is hot, add 4 samosas. Cook for 4 minutes on each side or until the phyllo dough is golden.
7. With a metal spatula, transfer the samosas to the rack. Repeat with remaining 2 teaspoons canola oil and remaining 4 samosas.
8. Bake the samosas for 5 minutes or until they are heated through. Serve with chutney.
Karoline Boehm Goodnick