Samosas

• 2 tablespoons canola oil
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1/2 cup finely chopped onion
• 1/2 teaspoon peeled, minced fresh ginger
• 1 1/2 teaspoons curry powder
• 1 teaspoon kosher salt, divided
• 2 cups Yukon gold potatoes (about 1 pound) cooked, peeled, and diced
• 1/2 cup frozen green peas, thawed
• 4 sheets phyllo dough

1. Preheat oven to 400u0b0 F. Heat 1/2 tablespoon of the oil in a large nonstick skillet over medium heat, then add the cumin and mustard seeds. Cook for 1 minute or until the seeds begin to brown. Stir in the onion and saute 3 to 4 minutes or until tender. Stir in the ginger, curry powder, and 1/2 teaspoon of the salt and cook about 45 seconds. Add the potatoes and mash lightly with a fork. Stir in the peas and the remaining salt and cook until the mixture is warmed through, 3 to 4 minutes. Remove from stove and cool slightly. Place 1 sheet of phyllo dough on a flat surface and brush with some of the remaining oil. Top with another sheet of phyllo and brush again with the oil. Cut the dough into 6 squares. Place 3 generous tablespoons of the potato mixture into the center of each square and flatten slightly with your fingers. Fold the dough over the potatoes as if you are wrapping a package; brush them with more oil and lay them seam-side down on a nonstick baking sheet. Repeat with the 5 remaining dough squares. Take another 2 sheets of phyllo and repeat the process to form 6 more packages. Bake for 10 to 12 minutes or until lightly browned. Serve immediately.

canola oil, cumin seeds, mustard seeds, onion, fresh ginger, curry powder, kosher salt, gold potatoes, frozen green peas, phyllo

Taken from www.myrecipes.com/recipe/samosas-1 (may not work)