Serves: 16
Total Calories: 134
1. Boil the potato in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel and mash in a small bowl. Heat the oil in a small nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the mashed potato, garam masala, cayenne pepper, asafoetida, and salt, and stir until golden, 5 to 7 minutes. Let cool.
2. Baste each phyllo sheet generously with the melted butter and stack one on top of the other on a cutting board. With a sharp knife, cut lengthwise into 4 equal strips, about 3 inches wide, cutting through all 7 sheets. Cut each strip in half crosswise and then cut each half in half again to make a total of 16 rectangles, each made up of 7 layers. Cover with a damp (not wet) clean cotton kitchen towel.
3. Preheat the oven to 350°F. Lightly grease a baking sheet. With rolling pin, lightly roll each rectangular stack of 7 layers to make sure the layers adhere to each other properly. Brush the top layer with butter and place 1 teaspoon of the filling in the center. Fold in half to, cover the filling. Press the edges well to seal in the filling. Repeat with the remaining rectangles.
4. Brush the top and bottom layers of the samosas generously with butter once again and place on the baking sheet. Bake until cripsy and golden, 15 to 20 minutes. Transfer to cooling racks. Serve.
VARIATION: Drain out most of the juices from Basic Green Chutney (see Chutneys and Pickles) and use about 1/2 teaspoon in place of the mashed potato. Or apply a scant layer of the chutney along with the butter on each layer in Step 3 and then bake the samosas.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spicy 7-Layered Baked Pastries recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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