Pea and Potato Samosas are a beautiful vegetarian morsels of flavour. They are pea and potato but the combination of the spices makes these samosas brilliant. The spices are not overpowering but add a lovely heat and warmth and when served with a dip, who needs anything else. Serve as a starter, canape or side dish.
Pea and Potato Samosas – Simple Recipe
Samosas are know the world over and are remarkably easy to make. These are ideal as starter and a side dish.
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Add to CollectionServings: 18 Samosas
Calories: 91kcal
Ingredients
- 3 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 60 g onion chopped
- 1 tsp ginger finely chopped
- 60 g Peas
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp red chilli powder
- 3/4 tsp garam masala
- 2 tsp dried mango powder
- 1 pinch Salt to taste
- 1 splash water
- 600 g potatoes boiled and partly mashed
- 4 tbsp coriander chopped
- 1 packet filo pastry
- 5 tbsp butter melted
- 2 tbsp sesame seeds
Instructions
- Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.3 tbsp vegetable oil, 1/2 tsp mustard seeds
- Add the onion and ginger and cook for 2-3 minutes over a high heat.60 g onion, 1 tsp ginger
- Add the peas, stir well and add the spices, mango powder, salt and a splash of water.60 g Peas, 1 tbsp ground coriander, 1 tsp ground cumin, 1/4 tsp red chilli powder, 3/4 tsp garam masala, 2 tsp dried mango powder, 1 pinch Salt, 1 splash water
- Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes.600 g potatoes, 4 tbsp coriander
- Taste and adjust the seasoning.
- Preheat the oven to 200C/400F/Gas 6.
- Unroll the pastry and cover with cling film and a damp tea towel.1 packet filo pastry
- Peel off one piece and keep the rest covered so that it doesn’t dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter.
- Fold in one third of the pastry lengthways towards the middle.
- Brush again with the butter and fold in the other side to make a long triple-layered strip.5 tbsp butter
- Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border.
- Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle.
- Fold again along the upper crease of the triangle.
- Keep folding in this way until you reach the end of the strip.
- Brush the outer surface with more butter.
- Place onto a baking sheet and cover while you make the rest of the samosas.
- Sprinkle over a few sesame seeds, if using.2 tbsp sesame seeds
- Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
- To serve, place the samosas onto a large serving plate with a bowlful of chutney.
Nutrition
Calories: 91kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g
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