Samosa Pie + Tamarind & Coriander Chutneys
Samosa pie is filling enough to be eaten as a main dish with chutney, but also could be paired with your favorite Indian dish. I know the ingredient list looks daunting. However, most ingredients are spices that can be purchased on the cheap from Indian grocery stores and specialty spice shops (see my notes below for my favorite places). Once you have a set of commonly-used spices, you'll be able to make (almost) anything! Oh, and one last thing...Do make both chutneys. The sweet tanginess of the tamarind and the herbal spiciness of the coriander complement each other and the pie.
Recipe type: Main Dish, Side Dish
Cuisine: Indian
Serves: 6-8 servings
  • 1 8-oz roll phyllo dough (1/2 package),** thawed at room temperature for 3 hours (leave in the plastic wrapper)**
  • 2 pounds russet potatoes (about 3 very large, or 4 medium)
  • 2 medium carrots, peeled and finely chopped
  • 1 medium onion, finely chopped
  • 3 medium garlic cloves, peeled and minced or pressed
  • 1 tablespoon peeled, and finely grated fresh ginger
  • ½ cup frozen green peas, thawed
  • 1 small jalapeño, very finely chopped
  • ¼ cup fresh cilantro, plus additional to garnish (lower stems removed), finely chopped
  • 2 tablespoons plus 2 teaspoons lemon juice
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ¼ teaspoon fenugreek seeds
  • ¼ teaspoon ground cayenne (or more, if desired)
  • 1 teaspoon garam masala
  • 4 tablespoons olive oil
  • About 1½ teaspoons salt (salt to taste)
  1. Preheat oven to 375˚.
  2. Cover potatoes by 1 inch of water in a large saucepan. Add 1 tablespoon salt and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender and can be pierced with a fork. Drain the potatoes and set aside.
  3. Combine the fennel, cumin, mustard, coriander, turmeric and fenugreek in a small bowl.
  4. Heat 4 tablespoons oil in a large saucepan over medium high heat until hot and shimmering. Add the onion and carrots and saute until tender but not brown, about 8 minutes. Add the garlic, ginger, and jalapeño and cook for another minute or two. Add the spices from the small bowl and stir until the vegetables are coated.
  5. Add the potatoes to the vegetable/spice mixture and stir until coated. Now, roughly mash the potato mixture (it should look like a quite lumpy version of mashed potatoes). Add the peas, cilantro, lemon juice, garam masala, and cayenne and salt to taste.
  6. Drape the phyllo, 2 sheets at a time (10 to 12 sheets total), in a pie pan (as shown in the picture). Put the potato mixture on top of the phyllo in the pan. Fold the phyllo over the potato mixture. Drape an additional 2 sheets of phyllo over top of the pie, and tuck in the extra dough tucking into the sides of the pie. Brush the dough with olive oil.
  7. Bake for 25-35 minutes, or until the top is golden brown. Garnish with chopped cilantro and serve with tamarind and coriander chutneys.
Recipe by Spoon With Me at