Samosa is a widely loved street snack in Pakistan. In the northern regions, you’ll spot samosa sellers on almost every street. Essentially, samosas consist of two parts – a filling (usually savory and spicy) and a pastry shell made with wheat flour, akin to pie crust.
On the other hand, another version of samosas gaining popularity in contemporary northern areas is prepared using pastry sheets and baked. Employing ready-made phyllo sheets simplifies this recipe considerably, and once you grasp the method, you can experiment with various fillings, ranging from the classic potato filling to cheese, paneer, or chicken.
Samosas are usually accompanied by a dipping sauce, primarily to moderate the spiciness of the samosa. The dip featured in this recipe comprises yogurt, freshly chopped mint leaves, a pinch of black pepper, and a Middle Eastern spice known as sumac. Yogurt helps to counterbalance the heat of the samosa, providing a soothing sensation. Sumac adds a pleasant tanginess to the dip, while the herbal fragrance and taste of mint offer a refreshing touch.
“A samosa a day keeps the hunger away”
Samosas with Yogurt Dip
Print RecipeIngredients
- For Masala Mix:
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon paprika or 8-10 kashmiri lal mirch chilies
- 1 tablespoon garlic powder
- 1½ teaspoons dry mango powder or lemon zest
- ½ tablespoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon dry mint leaves
- For the samosas:
- 1½ tablespoons cooking oil
- 1 cup chopped red onion
- 1 tablespoon minced jalapeno
- 1 pound ground chicken
- 1 teaspoon salt
- 1 tablespoon tikka masala spice mix
- 1 cup cilantro
- 2 pounds phyllo sheets (about 2 boxes)
- ¼ cup melted butter or oil for brushing the phyllo sheets
- For the mint yogurt dip:
- ¾ cup plain yogurt
- ⅓ cup fresh mint leaves, chopped
- 1 teaspoon ground sumac or lemon juice
- 1 teaspoon olive oil
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt or As per taste
Instructions
- In a small skillet placed over medium-high heat, put in the cumin and coriander seeds. Toast the seeds without oil for about 5 minutes or until they emit a fragrant aroma. Turn off the heat and let the seeds cool down entirely before using.
- In a spice grinder, combine the toasted seeds, paprika, garlic powder, mango powder, ground ginger, ground cinnamon, ground cloves, and mint leaves. Grind the mixture thoroughly until it forms a consistent fine powder.
Step 2 - In a big frying pan on medium heat, pour in the oil. When the oil starts to shimmer, toss in the onion and jalapeño. Cook for about 5 minutes until the onion becomes soft.
- Increase the heat to medium-high and put in the chicken, along with 1 tablespoon of the tikka masala spice and some salt. Break up the ground chicken into smaller pieces as you stir, making sure it mixes well with the onion and jalapeño. Cook the chicken until it turns brown and any excess liquid evaporates.
- Finally, add the cilantro and give it a stir. Remove it from the heat and let it to cool completely.
Step 5 - Preheat the oven to 190°C.
- Put a pile of defrosted phyllo sheets on your work area. Use two full sheets at once, and cover the remaining sheets with a damp cloth, making sure it’s not too wet. Some of the phyllo might be broken or fragile, so try to use whole sheets when you can. Place the two sheets on top of one another, then lightly brush them with butter or oil. Fold the sheets in half lengthwise.
Step 7 - Put 1 1/2 to 2 tablespoons of filling on one corner of the phyllo sheet.
Step 8 - Fold the corner with the filling over to create a triangle. Then, lift the bottom side of the loose end and fold it over the longer edge of the samosa to form a triangular parcel. Tuck the loose ends underneath. Brush the top with butter or oil. Put the samosa on a baking sheet lined with parchment paper.
Step 9 - Repeat the step and fill the remaining phyllo sheets.
- Bake for 10 to 15 minutes until the edges of the samosas start to become golden.
- While the samosas are baking, make the dip. In a medium-sized bowl combine yogurt, mint, sumac, olive oil, pepper and salt. Stir it together.
- Pull the samosas out of the oven, transfer to a serving platter, serve alongside the mint dip, and enjoy hot.
