Samosas (Vegetable)

This one is a great recipe. The linked chutney is gorgeous. Amchoor was something I have not used before.

if you want meat Samosas you can add low fat minced lamb or minced/finely chopped chicken (as well as pork or beef if you wish) to the filling before cooking it in the pan. This will make more than the planned 18 samosas. You can make more or freeze the mix and save it for another day.

it is not easily sourced and initially I added lemon juice ( instead of amchoor) to the spice mix and then cokmed it to a dry paste in a pan. I then ground it again in my spice grinder (formally a coffee bean grinder). The quantity of lemon juice was a guesstimate but worked well. However if you cannot find Amchoor locally it is available via Amazon.

Ingredients for 18 samosas.
• Low calorie cooking spray
• 1 tbsp mild curry powder
• 1 tsp amchoor (dried mango powder)*
• 400g potatoes, peeled, boiled and mashed
• 110g frozen peas
• 4 tbsp finely chopped coriander
• 1 red chilli, deseeded and finely chopped
• Salt
• 3 jumbo filo pastry sheets (50cm x 24cm)
For the chutney
• 110g fresh coriander and
• 60g fresh mint, finely chopped
• 1 tsp peeled and finely grated ginger and
• 2 green chillies, deseeded and finely chopped
• Juice of 2 limes
• 2 tsp sea salt and ¼ tsp artificial sweetener

Method
1. Place all the chutney ingredients in a food processor with 70ml of water and blend until you have a smooth paste.

2. Spray a large non-stick frying pan or wok with low calorie cooking spray and place over a medium heat. Add the curry powder, amchoor, potatoes and peas and stir-fry for 4-5 minutes. Remove from the heat and add the chopped coriander and red chilli. You can add seasoning here to your taste. I don’t use any myself.

3. Preheat the oven to 190°C/170°C Fan/Gas 5. Line a large baking sheet with baking parchment. Working swiftly, place the three filo sheets on top of each other and cut them in half widthways. Then cut each half into three even strips lengthways to give you a total of six strips of filo per sheet.

4. Lay the strips on a clean work surface and lightly spray with low calorie cooking spray. Place a teaspoon of the potato filling at the bottom of each strip and fold the pastry diagonally to enclose the filling and form a triangle. Press down on the pastry and fold again until you reach the end of the strip leaving you with a triangular pastry parcel.

5. Place the parcels in a single layer on the baking sheet, spray with low calorie cooking spray and bake for 15-20 minutes or until golden and crisp. Remove from the oven and serve warm with the chutney

These are best served hot. If you store them after cooking they will soften. Reheat them in an oven before serving.

if you want meat Samosas you can add low fat minced lamb or minced/finely chopped chicken to the filling before cooking it in the pan. This will make more than the planned 18 samosas. You can make more or freeze the mix and save it for another day.

 

 

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