 Featured Recipe
Vegetable Samosas
Samosas are crispy stuffed triangles, a popular snacks in India. The original recipe is vegetarian.
Traditionally,
a rich dough is made at home, but filo dough is used here, which works
extremely well and reduces the preparation time considerably.
Heat
the oil in a saucepan over medium heat and add the mustard seeds,
followed by the cumin and fennel seeds. Then add the onion, chiles, and
ginger puree and cook, stirring frequently, for 5 to 6 minutes, until
the onion is softened but not brown.
Add
the ground spices and cook, stirring, for 1 minute. Add the potatoes,
peas, and salt and stir until the vegetables are thoroughly coated with
the spices. Stir in the cilantro and remove from the heat. Let cool
completely.
Preheat oven to 350 degrees and line a baking sheet with greased wax paper or parchment paper.
Place
a sheet of filo dough on a board and brush well with the melted butter.
Keep the remaining filo dough sheets covered with a moist cloth or
plastic wrap. Fold the buttered filo dough sheets in half lengthwise,
brush with some more melted butter, and fold lengthwise again.
Place
about 1 tablespoon of the vegetable filling on the bottom right-hand
corner of the filo dough sheet and fold over to form a triangle.
Continue folding to the top of the sheet, maintaining the triangle
shape, and moisten the ends to seal the edges. Transfer to the prepared
baking sheet and brush with melted butter. Repeat with the remaining
sheets of filo dough and filling.
Bake
the samosas in the preheated oven just below the top shelf on the oven
for 20 minutes, or until brown. Serve hot with chutney.
Ingredients (makes 12):
3 tbsp sunflower or olive oil
1/2 tsp black mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 onion, finely chopped
2 green chiles, finely chopped (seeded if you like)
2 tsp ginger puree
1/2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chili powder
12 oz/350 g boiled potatoes, cut into bite-size pieces
scant 1 cup frozen peas, defrosted
1 tsp salt, or to taste
2 tbsp chopped fresh cilantro leaves
12 sheets filo dough, about 11x7 inches
4 tbsp butter, melted, plus extra for greasing
chutneys for serving
Enjoy! | 
