Ingredients

• 4 potatoes , peeled and cubed
• 0.25 cups vegetable oil
• 2 small onions , finely chopped
• 3 tablespoons coriander seed
• 1 tablespoon curry powder
• 1 , 1 inch
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoons ground allspice
• 0.5 teaspoons cayenne pepper
• 0.13 teaspoons ground cinnamon
• 2 Romas (plum) tomatoes , finely chopped
• 0.5 cups frozen peas
• 2 , 14.1 ounce
• 2 large egg whites , beaten, or as needed

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl; mash coarsely, then set aside.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Heat oil in a large skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon in hot oil until onion is lightly browned, about 5 minutes. Remove the skillet from heat and stir in tomatoes and peas. Pour into coarsely mashed potatoes and mix until thoroughly combined. Cool filling completely.
4. 4 Cut each pie crust into 8 equal triangles. Spoon filling onto the wide end of each triangle; fold corners over filling to create a triangle-shaped hat. Pinch dough together to form a seal. Brush beaten egg whites over each samosa and arrange on baking sheets.
5. 5 Bake in the preheated oven until samosas are golden brown, about 15 minutes.

Nutrition per serving