Mitahara – by Mansi Desai

Phyllo Dough Samosa Cups: A Crispy, Bite-Sized Twist on a Classic Favorite

If you love samosas but dread the idea of folding and frying, this one’s for you. These Phyllo Dough Samosa Cups capture all the bold, spiced flavors of traditional samosas—without the hassle. Baked in golden, flaky phyllo dough and perfectly portioned into bite-sized cups, they’re elegant enough for entertaining and easy enough for weekday cravings.

Whether you’re hosting a party, bringing a dish to a potluck, or just craving a crispy Indian-inspired snack, these mini samosa bites check every box: crispy, savory, satisfying, and endlessly customizable. Plus, they come together faster than you’d think—and no deep-frying required!

Ready to impress your guests (or yourself)? Let’s get cooking.

Prep Time: 25 minutes
Cook Time: 15–20 minutes
Total Time: ~45 minutes
Servings: 24 mini bites

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Ingredients

🧆 For the Samosa Filling:

• 2 medium potatoes, boiled & mashed
• 1 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp coriander powder
• ½ tsp red chili powder (optional)
• Salt to taste
• ¼ cup green peas (optional, cooked or thawed if frozen)
• 1–2 tbsp chopped fresh cilantro
• Juice of ½ lemon or ½ tsp amchur (dry mango powder)

🧈 For the Cups:

• 1 pack phyllo dough cups (I have used Athens ready phyllo dough cups)
• 3–4 tbsp melted butter or neutral oil
• Cookie sheet pan

🌿 Optional Garnishes:

• Tamarind chutney
• Mint chutney
• Yogurt drizzle
• Sev or chopped cilantro

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Instructions

1. Prepare the Samosa Filling:

• Heat oil in a pan. Add cumin seeds and let them sizzle.
• Add chopped onions and sauté until soft and golden.
• Stir in green chili and ginger-garlic paste; cook for 1–2 minutes.
• Add turmeric, garam masala, coriander powder, and chili powder.
• Add mashed potatoes and green peas; mix well.
• Season with salt, lemon juice (or amchur), and fresh cilantro.
• Let the mixture cool slightly.

2. Prepare the Phyllo Cups:

• Preheat oven to 375°F (190°C).
• Bake the empty phyllo cups for 5–7 minutes, until lightly golden and crisp.

3. Assemble & Bake:

• Fill each pre-baked phyllo cup with 1–2 teaspoons of the samosa filling.
• Optional: Brush the edges lightly with more butter.
• Bake again for 3-4 minutes, or until the edges are golden and the filling is heated through.

4. Garnish & Serve:

• Top with a small dab of tamarind or mint chutney, a sprinkle of sev, and a drizzle of yogurt.
• Serve warm or at room temperature.

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Tips & Variations

• Shortcut: Use store-bought puff pastry cups or mini tart shells if phyllo dough isn’t available.
• Sweet & Spicy Twist: Add chopped dates or raisins to the filling for a sweet-savory flavor.
• Vegan Option: Use oil instead of butter and check that your phyllo is vegan-friendly.

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