2 tbsp of oil
1 onion
½ a red chilli
¼ tsp crushed cardamon seeds
½ tsp of fresh ginger
200g grams of potatoes
20g of fresh curry leaves
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp ground turmeric
salt and pepper to season
½ tsp garam masala
water
2 large handfuls of spinach.
1 packet of filo pastry
soy cream or soy milk to glaze
Method
1. Heat a pan and add 2 tbs of oil to it.
2. Sweat of the diced onion.
3. Add the chopped chilli, cardamon seeds, and the finely sliced ginger.
4. Peal and dice the potatoes and add them to the pan.
5. Finely chop the fresh curry leaves. I f you cannot find fresh leaves dry
curry leaves will work fine.
6. Add the cumin, fennel, garam masala and turmeric.
7. Season well with salt and pepper.
8. Add the water to help soften up the potatoes. Add a tbsp at a time so that
the mixture does not become soggy.
9. Cook for a further 10-15 minutes until the potatoes are soft but not mushy
and then add the spinach. Allow spinach to wilt and stir into the potato mix.
10. Allow mixture to cool slightly.
11. When using filo pastry remember that it must not be allowed to dry out.
Therefore the sheets you are not working with should be covered with a damp
cloth.
12. Cut your pastry into strips that are twice as long as they are wide. (10cm
x 20cm approx). Place a spoonful of the mixture onto the bottom left hand
corner of the pastry strip and then fold it over into a triangle. Repeat until
you have used all the pastry and the samosa is a firm sealed triangle. As
these will be baked there is no need to seal them with water.
13. Glaze the samosas by brushing on some soymilk or soy cream and then sprinkle
with sesame seeds.
Baking at 170º for 15 minutes or until golden brown.
Serving Suggestion
Serve with a mango chutney or an Indian pickle.
