Samosas are traditionally made with a soft pastry. Here they are conveniently made with phyllo. They freeze well when tightly wrapped in plastic, and they can be baked frozen—simply add 5 minutes to the baking time. For another delicious filling, substitute Keema Alu for the potato-pea mixture below.

Drop into boiling salted water to cover:

Cover and cook until tender, 15 to 20 minutes. Drain, peel, and mash in a medium bowl.

Heat in a small skillet over medium-high heat:

Add and heat until they pop:

Add and cook for 20 seconds more:

Stir the garlic mixture into the mashed potatoes, along with:

Preheat the oven to 375°F. Grease 2 baking sheets. Unroll on a dry work surface:

Cover with a damp towel. Melt:

Remove 1 sheet of phyllo and lay it on the work surface, with a long side facing you. Brush lightly with melted butter, lay a second sheet on top, and brush it with melted butter. Cut the sheets vertically into 2 ½-inch-wide strips. Cover the strips with a sheet of wax paper or plastic wrap and cover that with a damp towel. Working with 1 strip at a time, scoop up a rounded teaspoon of the potato mixture and pat it over the bottom left-hand corner of the strip, so that it fills the entire corner. Fold the corner to the other side to make a triangle and continue folding to the end of the strip, as if folding a flag, shown below. Place on a baking sheet and brush the top with melted butter. Repeat with the remaining phyllo and filling. Bake until lightly browned, about 15 minutes. Serve immediately with: