Baked Veggie Samosas – with mint & coriander chutney

Some people remember their first day at school, some remember the first time they rode a bike, I remember the best samosa I ever tasted! I was 17, I had been sent (ordered actually) by my Mom to go and collect the 120 samosas she had ordered for her busy catering shop…I knocked on the door of a 1930´s semi detached house in Northfield, Birmingham and was greeted by a young woman, no more than 25. She ushered me inside to the kitchen, where 2 more women were at the stove in colourful saris, laughing, frying samosas, ´nearly done´, one of them said, ´how´s your mom?´, said the other…and they sat me down while they finished the batch of fresh samosas for collection. ´This is to eat while you’re waiting´, I remember that moment…a big burst of laughter, happiness, flavour & colour all in one little triangle parcel. No other samosa has ever lived up to that one!

samosachutney

My craving for samosas has lasted for 2 weeks… I want homemade and a healthier version which is why these are wrapped in filo pastry (shop bought) and baked, not fried.

This recipe makes 20 medium sized samosas.

Serve cold or eat straight from the oven (which is really hard NOT to do) I´ve made a fresh mint & coriander chutney and bought a jar of mango chutney (…its not mango season yet!)

Normally I try to keep my recipes as simple as possible but for this, the filling and the chutney is really simple to make…however the wrapping process is a little more challenging and involved some VERY bad words, so to take your mind off the task in hand, at the bottom of the page are some Bollywood classic tracks which you MUST play to lighten the atmosphere and will make the time fly!

To start make sure you defrost your filo pastry sheets. (you’ll thank me later!)

YOU WILL NEED.

  • 2 large potatoes peeled & diced
  • a big handful of small cauliflower florets
  • 1 onion- finely chopped
  • 1 garlic clove – finely chopped
  • 1 green chilli – finely chopped
  • 1 2″ piece of fresh ginger – finely chopped
  • handful of fresh spinach
  • frozen peas – a big handful
  • fresh coriander – large handful
  • juice of half a lemon
  • 1 tsp – garam masala
  • 1 tsp – ground coriander
  • 1 tsp – cumin seeds
  • 1 tsp – mustard seeds
  • coursely ground black pepper
  • 2 tbsp – rapeseed oil

——-

TO PREPARE THE FILLING

samosafilling

Add the potatoes to a large pan of boiling salted water and cook until tender Add the cauliflower florets to the same pan and cook until tender (but not mushy). Finally add the peas for a couple of minutes, then drain everything.

Heat the oil in a large frying pan and add the cumin seeds and mustard seeds and cook until they start to pop, then add the onion and fry until soft, not browned. Then add garlic, ginger, chilli and cook for another few minutes.

Add the garam masala and ground coriander to the pan and mix well. Finally add the spinach so that it wilts. Stir in the cooked, drained vegetables, add the lemon juice and stir well. Leave the mixture to cool.

When it is cool, add the chopped fresh coriander and a good grind of black pepper and mix well.

Heat the oven to 200c.

——-

THE WRAPPING…

Once your Frozen filo pastry is defrosted, make sure you keep it covered with a damp cloth so that its easier to work with. Mix in a small bowl a dessertspoon of flour and water to make a paste…this will be the glue to hold your samosas together in the oven.

I cut my filo into strips 10cm wide by 25cm long.

  1. Start by taking one end of the filo rectangle and fold it into triangles, 3 times until you have a ´pocket´
  2. Fill the pocket with your samosa mixture and press the top with your thumb to gentle compress the mixture
  3. Fold the remaining flap over the opening of the pocket and dab a little of the flour and water paste along the edge so that it holds together, then repeat the process until you cant fold anymore.
  4. Finally use the paste along one edge to keep the final fold in place.
  5. Place onto a baking tray, brush with butter, sprinkle with sesame seeds or cumin seeds

Cook for 20 minutes until golden.

——-

THE MINT & CORIANDER CHUTNEYmintcorianderchutney

  • 1 cup of fresh mint – only the leaves (not stems
  • 1 cup of fresh coriander
  • small thumb of fresh ginger
  • half a green chilli ( to your taste)
  • juice of a lemon
  • 1 tsp ground cumin
  • 2-3 tablespoons of water
  • season with a pinch of salt ( to your taste)

EASY PEASY …Blitz everything in a food processor or pestle and mortar

Enjoy.

samosasunbakedsamosasbaked

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