Ingredients
- 400 g cooked potato
- 100 g cooked peas
- 1 small onion
- 15 g fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 10 empanada wrappers or phyllo dough
- 30 g oil
- Salt to taste
- Oil for frying
Step-by-step
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- Put the onion and ginger in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and cumin seeds and toast 3 min/120°C/speed 1.
- Add the potato, peas, garam masala, coriander, turmeric and salt. Mix 20 sec/reverse/speed 3 until combined, keeping some texture.
- Let the filling cool slightly. Fill the wrappers, shaping triangles, and seal the edges with water.
- Fry in hot oil until golden, or bake 20 min at 200°C.
- Drain on paper towel and serve hot.
Tips
- Serve with mango or mint chutney.
- For a lighter version, bake instead of frying.
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