Crispy baked samosas
(at time of publication)
- 4 medium potatoes, scrubbed, diced
- 1 teaspoon oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- ¼ teaspoon ground chilli
- 1 heaped teaspoon garam masala
- 1 heaped teaspoon turmeric
- 1 heaped teaspoon cumin
- 1 heaped teaspoon coriandercilantroX
- pinch sugar
- ½ teaspoon salt
- 1 cup frozen mixed vegetables
- 16 sheets filo pastry
- about ¼ cup oil
- cooking spray
- chutney, to serve
1 Preheat oven to 190°C. Put potatoes in a saucepan of cold water and bring to the boil. Boil until potatoes are tender. Drain.
2 While potatoes are cooking, heat oil in a large pan. Add onion and garlic. Cook until soft. Stir in the spices, sugar, salt and mixed vegetables. Mix well then add potato pieces. Stir and mash mixture so spices are mixed in. Adjust seasoning to your taste.
3 Take a sheet of filo pastry and place on a clean, dry bench. Keep remaining unused sheets covered with a piece of baking paper and a damp tea towel. Brush filo lightly with oil. Fold over a third lengthwise, and fold again to make a strip with 3 layers.
4 On a flat surface, place long end of filo pastry strip facing you. Mould a heaped dessertspoonful of mixture in your hands and put filling in the left corner of filo pastry strip. To enclose filling, fold bottom left corner diagonally to meet top edge of filo strip. This makes a triangle parcel. Keep folding corners until remaining pastry strip is completely used.
5 Place samosas on a greased baking tray. Spray with cooking spray and bake for 10-15 minutes until golden and crispy. Serve with chutney and a salad or green vegetables.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 1g
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