Indian Samosa

Nadia Galinova
Translated by
Nadia Galinova
Indian Samosa
Image: Sanja Čipčić
1 / 7
20/12/2021
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Preparation
30 min.
Cooking
20 min.
Тotal
50 min.
Servings
40
"The best way to start the day is with an Indian Samosa"

Ingredients

  • Base
  • filo pastry sheets - 1.1 lb (500 g)
  • oil - 3 1/3 tbsp (50 ml)
  • Stuffing
  • potatoes - 1.1 lb (500 g)
  • onion - 7 oz (200 g)
  • canned peas - 5.3 oz (150 g)
  • turmeric - 1/4 tsp.
  • cumin - 1/4 tsp.
  • coriander - 1/4 tsp.
  • salt - 1 tsp (5 g)
  • black pepper - 1/5 tsp (1 g)
measures

How to cook

Preparation of the filling:

Finely chop the onion and fry it in a little oil. Peel the potatoes and cut them into cubes, boil them, then strain them, mix them with the peas, stewed onions and spices.

For the filo pastry sheets:

Cut the filo pastry sheets into long strips and cover them with a towel so they don't dry out. Grab a sheet, grease it with oil, then put the stuffing on top (1 full tablespoon) at the bottom and wrap it into a triangle shape.

Repeat the steps with the other sheets until you run out of the filling.

Fry your samosa in well-heated oil (you will need about 3/4 cup of oil) or in an oven on baking tray at 390°F (200 degrees) until they aquire a golden color.

You can combine spices to your liking and taste.

Serve the Indian Samosa with garnish of your choice in a small porcelain plate.

Rating

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