Bakes Potato Phyllo Samosa Coil

5 from 2 votes

Bakes Potato Phyllo Samosa Coil

The healthier and faster way to enjoy crispy and delicious potato samosas. With my one-pot method, it's even easier and with less wash-ups. Freezer-friendly.

Prep Time20

Cook Time40

Servings: samosas

Author: Bea & Marco

Ingredients

Filling

2 thumb-sized ginger , minced
1 onion , chopped
4 garlic cloves , minced
1 red chili , chopped (optional)
1 green chili , chopped (optional)
4 oz minced meat (100 g)
1 lb potato , peeled & cubed into 1 cm
½ cup frozen green peas (70 g)
¼ cup chopped coriander leaves (15 g)
1 lime

Spices

1 teaspoon garam masala , make your own here
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon cayenne pepper powder

Others

1 lb phyllo dough (450 g)
½ cup melted butter (113 g)

Instructions

Filling

Heat some oil in a casserole pan. Add in ginger and sautee until golden brown. Add in onion with a pinch of salt, and cook until translucent.
Add in garlic, both chilies and cook until garlic is golden brown. Add in all the spices, mix well, and cook for 30 seconds. Add in minced meat, some salt and pepper, and cook until meat is fully cooked. Finally, add in potatoes and some water just until about to cover the potatoes. Bring to a boil, then simmer for 10 minutes or until the potatoes are soft. Add more water as needed.
Add in frozen green peas and continue until they're fully cooked. Mash some of the potatoes with the back of your spatula, leaving some in chunks still. Cool completely. Right before using, add lime juice and coriander leaves. Mix well.

Assemble

Brush the top of 1 phyllo dough with some butter, and place another 1 on top. Brush it also with some butter.
Spoon around 1 tablespoon of filling in a line, at one end of the phyllo doughs. Roll into a log. Grab one end and twist inwards, creating a coil shape. Place on a baking tray lined with parchment paper. Brush with some more butter and sprinkle with some sesame seeds. Repeat with the rest.

Bake

Bake in a preheated oven at 375ºF (190ºC) for 20-25 minutes or until they turn golden brown. Best served hot. Enjoy!

Air-fryer

Use the air-fry function at 360ºF (180ºC), and cook for 5 minutes. Flip and continue cooking for another 5 minutes. Adjust the cooking time accordingly as it might vary depending on basket size and the air-fryer itself.

Notes

Use a portable oven thermometer to get the accurate oven temperature (I use it all the time).
Re-heat in oven/air-fryer for a few minutes to get back the crispy skins.

Nutrition