Ingredients:
2 medium potatoes, peeled and cut into dice
1/4 teaspoon cooking spray
1 small carrots, finely chopped
1 small onions, finely chopped
50 g frozen green peas, thawed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon ground turmeric, rounded
1 teaspoon garlic cloves, pureed
1 tablespoon fresh cilantro, chopped ( or mint)
1 teaspoon table salt
1 teaspoon black pepper, freshly ground
5 sheets phyllo dough, thawed
Directions:
Cook potatoes and carrot in boiling, salted water until tender – about 10 minutes. Drain and partially mash them.
Mist non-stick frying pan with cooking spray. Saute onion until softened, about 2 minutes.
Stir onion, peas, cumin, ground coriander, chilli powder, turmeric, garlic puree and fresh coriander or mint into potatoes and carrots. Season to taste. Cool completely.
Preheat oven to Gas Mark 4/180 C/350 F Mist baking sheets with spray cooking oil.
Cut filo pastry sheets into strips, measuring approximately 30 cm x 10 cm (12 inches x 4 inches).
Place a tablespoon of mixture at one end of a pastry strip. Fold over and over to make a triangle. Repeat to make 20 samosas.
Mist with cooking spray, place onto baking sheets and bake for 25 – 30 minutes, until golden.
Servings: Serve
Time preparation: 30 min.
Time total: 60 min.