PREP TIME: 90mins COOKING TIME: 15mins

I had a go at making samosas, something that has been on my ‘to make’ list for a long time. I was hoping to visit a Bo-Kaap kitchen in the hope that a hands on demonstration will help me fold the perfect samosa.

I got over the fact that they don’t need to be folded perfectly to taste good, ( because who doesn’t LOVE a samosa) The world is now my oyster. Ooh what filling next? It would be impossible for me to instruct you on how to fold the perfect samosa, I found the images on google quite helpful.

Find the filo pastry in the freezer section, and I used 1 pack of the 2 bags in the box. One pack makes about 15 samosas. These are perfect assembled and then popped into the freezer to bake from frozen..

SERVING SUGGESTION

Lovely as a drinks snack or a side to other little Indian plates.

INGREDIENTS

Filling

  • 400g fresh beetroot
  • 150g feta cheese, cut into cubes
  • 4 spring onions, finely chopped
  • handful fresh coriander chopped
  • 1 fresh green chilli, finely chopped (opt)
  • 2 garlic cloves, minced
  • 1tspn toasted cumin seeds, crushed
  • 1tspn garam masala
  • salt & pepper

Samosa

  • 1 pack filo pastry
  • 100g unsalted butter, melted
  • oil to coat the tray
METHOD
  1. Boil the beetroot until tender (1hour). Drain, cool and peel of the skin, mash roughly with a fork.
  2. Add the mash to a hot pan and stir fry to remove any excess moisture. The mash should be very dry. Add to a bowl and add the rest of the ingredients, season well, it needs to be packed full of flavour as it will lose some flavour when folded into the pastry.
  3. Google ‘how to fold a samosa’ and tap images – pick a folding technique that resonates with you.

Recipe @meerasodha Made in India

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PREP TIME: 90mins COOKING TIME: 15mins

I had a go at making samosas, something that has been on my ‘to make’ list for a long time. I was hoping to visit a Bo-Kaap kitchen in the hope that a hands on demonstration will help me fold the perfect samosa.

I got over the fact that they don’t need to be folded perfectly to taste good, ( because who doesn’t LOVE a samosa) The world is now my oyster. Ooh what filling next? It would be impossible for me to instruct you on how to fold the perfect samosa, I found the images on google quite helpful.

Find the filo pastry in the freezer section, and I used 1 pack of the 2 bags in the box. One pack makes about 15 samosas. These are perfect assembled and then popped into the freezer to bake from frozen..

SERVING SUGGESTION

Lovely as a drinks snack or a side to other little Indian plates.

INGREDIENTS

Filling

  • 400g fresh beetroot
  • 150g feta cheese, cut into cubes
  • 4 spring onions, finely chopped
  • handful fresh coriander chopped
  • 1 fresh green chilli, finely chopped (opt)
  • 2 garlic cloves, minced
  • 1tspn toasted cumin seeds, crushed
  • 1tspn garam masala
  • salt & pepper

Samosa

  • 1 pack filo pastry
  • 100g unsalted butter, melted
  • oil to coat the tray

METHOD

  1. Boil the beetroot until tender (1hour). Drain, cool and peel of the skin, mash roughly with a fork.
  2. Add the mash to a hot pan and stir fry to remove any excess moisture. The mash should be very dry. Add to a bowl and add the rest of the ingredients, season well, it needs to be packed full of flavour as it will lose some flavour when folded into the pastry.
  3. Google ‘how to fold a samosa’ and tap images – pick a folding technique that resonates with you.

Recipe @meerasodha Made in India

Print Friendly, PDF & Email