Meatless Day #21 – Potato and pea filo samosa

Meatless Day Challenge

I cannot remember the last time I made filo samosa. It must have been when both of us did our short 6 month vegetarian stint many years ago. They are really simple to make and taste so good. I guess when there is heaps of butter and Indian spices involved, anything would taste delicious ;)

potato and frozen peas

potato and frozen peas

Ingredients:

  • 350g of potato, skinned and cubed
  • 150g of green peas ( I used frozen)
  • 1 shallots, finely chopped
  • 3g of very finely chopped fresh ginger
  • 2tsp of curry powder
  • 1/2tsp of paprika
  • 1tsp of grounded coriander
  • 1/2tsp of cinnamon powder
  • 1tsp of cumin powder
  • 8 sheets of filo paper
  • 60g of melted butter
  • Salt
Mixture on buttered filo

Mixture on buttered filo

Vegetarian filo samosa just out of the oven.

Filo just out from oven

Filo just out from oven

Method:

  1. Heat up oil in a pan. Add chopped shallots and ginger and saute till shallots are quite translucent. Add all the spice powders. Stir fry until the aroma fills the house
  2. Add the cubed potatoes and peas. Combine well. Reduce heat to quite low and just dry fry till potatoes are cooked. Taste and season with salt. Set aside till it cools down
  3. Take one sheet of filo. Butter on one length side. Fold the filo length side. Butter all around the sides Add the potato and pea mixture onto one end of the filo pastry. Fold diagonally into a triangle. Butter as you go to get the ultimate crunch
  4. Butter front and back of the triangle parcel. Place on baking tray and place into pre-heated oven of 200C for about 20mins or until golden brown
Potato and pea filo samosa

Potato and pea filo samosa

Can you still see smoke coming out from the samosa? I love the spiciness of the samosa and the super crunchiness from the filo. The amount of ingredients should be able to make 8 big samosas but I ate the potato and peas mixture while folding them so I could only stretch it to 7. You could double the filo to make it even crunchier. Just remember to butter each layer. ;)

What would you choice of salad be for this dish?