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Celebration Samosas with California Walnuts

Celebration Samosas with California Walnuts
  • Duration
  • Cook Time
  • Prep Time
  • 60 ServingsServings


  • 1-1/2 lbs whole potatoes, unpeeled (about 3 large)
  • 1 Tbsp canola oil
  • 1 tsp black mustard seeds
  • 2 cloves garlic, thinly sliced
  • 1/2 cup Minced onion
  • 1/4 cup minced coriander
  • 1 chili pepper, finely chopped
  • 2 Tbsp lemon juice
  • 1 tsp salt
  • 1 cup frozen peas, thawed
  • 1 cup chopped California walnuts
  • 1 pkg phyllo pastry
  • cooking spray



1 Boil potatoes in salted water until tender. Drain; let cool. Peel and chop. In large skillet, heat oil over medium-high heat.

2 Add mustard seeds and cook until fragrant and they begin to pop, about 2 minutes. Add garlic and onions, cook 1 minute more. Let cool slightly.

3 In large bowl, combine potatoes, onion mixture, coriander, chili, lemon juice, salt, peas and walnuts.

4 Lay 1 sheet of phyllo, with the long side facing you, on a clean work surface. Spray lightly with cooking spray and top with a second layer of phyllo. Cut the sheets vertically into 2-1/4-inch strips.

5 Work with one strip at a time and cover remaining strips with damp towel. Place 1 tbsp of potato and walnut mixture on bottom right hand corner of strip.

6 Form a triangle by folding bottom right corner over filling, up and to the left. Now fold left corner up until another triangle is formed.

7 Continue forming triangles until end of strip. Place on a parchment-lined baking sheet and spray lightly with cooking spray.

8 Repeat with remaining potato mixture and phyllo. Bake in a 375 F oven about 15 minutes or until lightly golden.

9 Serve immediately, with mango chutney.

Source: California Walnut Board