Vegetable Samosas W/ Filo Dough Or Tortillas


14 sheets flour tortillas, or 14 of filo pastry thawed, or a mix o
3 large potatoes, boiled and roughly mashed
1 cup frozen peas, thawed
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon dry mango powder (amchur)
1 small onion, finely chopped
2 fresh green chilies, finely chopped
2 tablespoons coriander (cilantro) leaves, chopped
Salt and Pepper to taste


If you are using tortillas, cut each tortilla in half to make two equal halves. If using filo pastry, using one or two sheets at a time, cut each sheet(s) in half lengthways giving you 28 strips.
Mix all filling ingredients in a large bowl (everything except the vegetable oil).
Heat up the vegetable oil in a large pan on medium heat.
One at a time using either the tortillas or filo pastry, place about 1-2 tbsp of the filling mixture at one end and fold the tortilla/ pastry dough diagonally over. Continue to fold to form a triangle, ensuring that all sides are sealed. The tortilla is not as long so don’t be afraid to use your fingers to fill the samosa full and seal the sides. As you fold each samosa, gently place it in the hot vegetable oil to fry.
Fry samosas on each side until golden brown. Drain on paper towels before serving




1 servings


Sunday, June 27, 2010 - 11:53am


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