Starters
Curry vegetable samosas
Crispy triangles filled with potato and peas in Indian curry.
VegetarianVegan
Ingredients
- 1 packet of brick or filo pastry
- 400 g peeled potato
- 100 g peas
- 1/2 onion
- 1 garlic clove
- 1 piece of fresh ginger
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 30 g olive oil
- Salt to taste
- Sunflower oil for frying
Step-by-step
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- Cook the chopped potato in the basket 18 min/Varoma/speed 1 with 500 g of water, remove and set aside.
- Empty the water, put the onion, the garlic and the ginger in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 4 min/120°C/speed 1.
- Add the curry, the cumin and the turmeric and saute 1 min/100°C/speed 1.
- Add the potato, the peas and the salt and mix 20 sec/reverse/speed 2.
- Let the filling cool completely.
- Cut the pastry into strips, place filling at one end and fold into triangles.
- Seal the final edge with a little water.
- Fry in hot oil until golden and drain on absorbent paper.
Tips
- Keep the filo pastry covered with a damp cloth so it does not dry out.
- For a baked version, brush with oil and bake at 200°C for 20 minutes.
- Serve with mango chutney or yogurt sauce.
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